Yield: about 4 servings


For the dressing:

  • 2 oz. (about ½ cup) hazelnuts, toasted and roughly chopped
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. water
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1 small shallot, finely minced or grated (about 1 tbsp.)
  • 1 tbsp. minced fresh tarragon
  • ½ cup extra-virgin olive oil
  • ¼ cup canola oil
  • Salt and pepper

For the salad: 

  • 5-6 cups mixed tender salad greens
  • 1-2 blood oranges, supremed and thinly sliced
  • 1 pink grapefruit, supremed and thinly sliced
  • 2 oz. honey chevre, crumbled
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  • step 1: HideShow Images

    To make the dressing, combine the hazelnuts with the vinegar, water, mustard, honey, shallot, and tarragon in a medium bowl. Whisk to combine. Slowly drizzle in the oils, whisking constantly to fully emulsify. The dressing should thicken significantly. Season to taste with salt and pepper.

  • step 2: HideShow Images

    Place the salad greens in a large bowl. Add a few tablespoons of the hazelnut vinaigrette and toss gently to coat the greens. Add more dressing as needed to taste. Transfer to a serving dish and top generously with thinly sliced citrus and crumbled goat cheese. Serve immediately.