Hazel Heart Farms
  • Home
  • SHOP
    • Online
    • In Person
    • Midwest Munch
  • About
    • Our Story
    • Our Impact
    • Meet the Growers
    • In the News
    • Harvest Volunteer Network
    • Contact Us
  • Recipes
  • Grow with Us
    • Become a grower
    • Harvest Volunteer Network
    • For Members

Hazel Maple Mustard Vinaigrette


HAZELNUT OIL
​Adapted from Beth Dooley's Forever Green Cookbook

INGREDIENTS​
​
¼ cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons coarse grained mustard
1 clove garlic, smashed
¼ cup chopped shallot
​½ cup hazelnut oil
Salt and freshly ground black pepper to taste
Generous pinch red pepper flakes to taste
INSTRUCTIONS
BLEND OR SHAKE. Add vinegar, maple syrup, mustard, garlic, and shallot to a blender or mason jar. Blend until smooth or shake in jar for coarser texture. Pour in the oil and blend (or shake) until emulsified. Add salt, pepper, and red pepper flakes to taste and blend or shake once more. 
STORE. Store in a covered jar in the refrigerator for up to a month.
ENJOY!
Picture

Salad to go with it? Use a formula:

1. Greens (pick one): Kale, Arugula, Spinach, Mescal mix
2. Cheese (optional, pick one): Goat cheese, feta cheese
3. Veggies (pick 1-4): Avocado, roasted beets, cherry tomatoes, caramelized onions, sliced cabbage
4. Fruit (pick 1): Apples, dried cranberries, blueberries
5. Nuts (pick 1): Hazelnuts (roasted for 10 minutes at 300° F, chopped or whole), Spicy Maple HazelSnackers, Roasted Rosemary HazelSnackers

Or check these out!

About

Shop Hazelnuts
Our Story

Meet the Growers
Picture

Come Grow With Us

Grower Interest
​Contact

Hazel Heart Farms
​Viroqua, WI
Picture
© COPYRIGHT 2024. ALL RIGHTS RESERVED.
  • Home
  • SHOP
    • Online
    • In Person
    • Midwest Munch
  • About
    • Our Story
    • Our Impact
    • Meet the Growers
    • In the News
    • Harvest Volunteer Network
    • Contact Us
  • Recipes
  • Grow with Us
    • Become a grower
    • Harvest Volunteer Network
    • For Members