Hazelnut Vinaigrette

• 1/3 cup hazelnuts (about 1 ounce)
• 1/4 cup extra-virgin olive oil
• 1 shallot, finely chopped
• 1 tablespoon plus 1 teaspoon sherry vinegar
• 2 teaspoons fresh lemon juice
• Coarse salt
• 1/4 cup hazelnut oil or light vegetable oil, such as canola
• Freshly ground pepper

1. Preheat the oven to 375F.
2. Spread the hazelnuts in a single layer on a rimmed baking sheet.
3. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes.
4. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain).
5. Coarsely chop.
6. Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes.
7. Let cool slightly.
8. Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl.
9. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified.
10. Season with salt and pepper.

hazelnuts, extravirgin olive oil, shallot, sherry vinegar, lemon juice, salt, hazelnut oil, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/hazelnut-vinaigrette-392358 (may not work)