Mixed Greens with Hazelnut Oil Vinaigrette

• 1 cup blanched hazelnuts, coarsely chopped
• 2 Tbs. maple syrup
• 2 Tbs. unrefined sugar such as maple sugar, Sucanat or evaporated cane juice
• 13 cup balsamic vinegar
• 1/2 tsp. Dijon mustard
• 1/4 cup toasted hazelnut oil
• 8 cups mesclun greens
• Salt and freshly ground black pepper

1. Preheat oven to 350F.
2. Combine nuts, maple syrup and sugar in medium bowl.
3. Spread nuts on parchment-lined baking sheet, and bake 15 minutes, stirring once, until caramelized.
4. Let cool.
5. Pour vinegar into small saucepan.
6. Bring to a boil, reduce heat and simmer 5 to 7 minutes, uncovered, or until liquid is reduced to 2 Tbs.
7. Pour vinegar into bowl, and stir in mustard.
8. Slowly drizzle hazelnut oil into bowl, whisking constantly until well blended.
9. Let cool.
10. Place mesclun greens in large bowl, and sprinkle with salt and pepper.
11. Toss with dressing.
12. Sprinkle with hazelnuts.

blanched hazelnuts, maple syrup, unrefined sugar, balsamic vinegar, mustard, hazelnut oil, mesclun greens, salt

Taken from www.vegetariantimes.com/recipe/mixed-greens-with-hazelnut-oil-vinaigrette/ (may not work)