Robert Sinskey Vineyards

Hazelnut Vinaigrette

Yield:  ¾ cup

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¼ cup freshly squeezed lemon juice
1 teaspoon minced shallots
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons cold-pressed hazelnut oil
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley
2 tablespoons toasted finely crushed hazelnuts

1. In a small bowl, whisk together the lemon juice and shallots. Season with salt and a few grinds of black pepper. Let the mixture sit for 10 minutes.
2. Whisk in the hazelnut oil and then the olive oil. Fold in the parsley and hazelnuts just before serving.