Karen's Hazelnut Vinaigrette - it's a little creamy!
A deliciously nutty Hazelnut Vinaigrette that's a little creamy with tahini. The perfect consistency for salads, grains, vegetables and more!
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Glass cruet
- Glass container
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 3 tablespoons sherry vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon shallots (peeled and minced)
- 1 1/4 teaspoon garlic (peeled and minced, or finely grated )
- 1 teaspoon Italian seasonings
- 1 tablespoon tahini (well stirred )
- 1 teaspoon honey ((optional but I like))
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 5 tablespoons Roasted Hazelnut Oil (I use La Tourangelle brand )
- 4 tablespoons neutral oil (I use expeller pressed sunflower or safflower oil )
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