Hazelnut-Chive Dressing

• 13 cup finely minced shallots
• 3 tablespoons white wine vinegar
• 2 tablespoons finely snipped chives, plus more for garnish
• 1 tablespoon sugar
• 1 tablespoon pink peppercorns, lightly crushed (optional)
• 1/4 cup extra-virgin olive oil, plus more to taste
• Salt
• 1/2 cup raw peeled hazelnuts

1. In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and 1/2 teaspoon salt.
2. Shake or mix well, cover and refrigerate overnight.
3. Bring to room temperature before using.
4. Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil.
5. Transfer to a serving bowl.
6. Heat oven to 350 degrees.
7. Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes.
8. As soon as they come out of the oven, sprinkle lightly with salt.
9. Let cool until you can handle them, then coarsely chop.
10. Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad.
11. Best served fresh, but keeps up to 3 days in refrigerator.

shallots, white wine vinegar, chives, sugar, pink, extravirgin olive oil, salt, hazelnuts

Taken from cooking.nytimes.com/recipes/1017407 (may not work)