A simple, light, hazelnut oil and Balsamic vinegar dressing with a touch of mustard! Serve over butter (Boston) lettuce, alfalfa sprouts and thinly sliced sweet onion! Use a flavorful oil: G. Viver an import from France is the best I’ve tried.

Makes 5 servings

1/3 c. hazelnut oil

2 T. balsamic vinegar

1 t. dry mustard

salt to taste

Combine all ingredients in a blender container. Blend on medium-high speed till smooth and creamy. Salt to taste and serve.

Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

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