Blueberry Hazelnut Salad with Balsamic Berry Vinaigrette

• 5 tablespoons hazelnuts (filberts) chopped
• 1 1/4 teaspoon olive oil
• 1 1/4 teaspoon maple syrup or honey
• 2 1/4 tablespoons olive oil, extra-virgin
• 1 1/4 tablespoons balsamic vinegar
• 1 tablespoon water
• 1 1/4 teaspoons dijon mustard
• 3/4 teaspoon maple syrup or honey
• 13 cup blueberries fresh
• 1 clove garlic small, peeled and minced
• 1 x salt to taste
• 1 x black pepper freshly ground to taste
• 2 tablespoons shallots freshly minced
• 8 1/2 ounces mixed salad greens about 10 cups
• 1 cup blueberries fresh
• 1/2 cup goat (chevre) cheese crumbled

1. For glazed hazelnuts:
2. Preheat oven to 350F.
3. Coat a small baking dish with cooking spray.
4. Combine oil and honey in a small bowl.
5. Add nuts and toss to coat.
6. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, about 15 minutes.
7. Let cool completely.
8. For Balsamic Blueberry Vinaigrette:
9. Mix blueberries, olive oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor.
10. Blend until smooth.
11. Transfer to a small bowl and stir in shallots.
12. For the salad:
13. Just before serving, place greens in a large bowl.
14. Drizzle the dressing over the greens and toss to coat.
15. Divide the salad among 4 plates.
16. Scatter blueberries, goat cheese and the glazed nuts over each salad.
17. Serve immediately.

hazelnuts, olive oil, maple syrup, olive oil, balsamic vinegar, water, mustard, maple syrup, blueberries, garlic, salt, black pepper, shallots freshly, blueberries fresh, goat

Taken from recipeland.com/recipe/v/blueberry-hazelnut-salad-balsam-50361 (may not work)