Baby Spinach Salad with Candied Hazelnuts

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Nut oils add a distinct flavor to vinaigrettes. Try this spinach salad with other oil and nut varieties, such as walnuts or almonds.

Ingredients:

1/4 cup chopped hazelnuts

1 1/2 tablespoons light brown sugar

1 1/2 teaspoons egg white

1/8 teaspoon salt

cooking spray

2 teaspoons fresh orange juice

1 1/2 teaspoons toasted hazelnut oil

1/2 teaspoon dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (7-ounce) package fresh baby spinach (about 8 cups)

1 cup orange sections (about 4 oranges)

Directions:

1. Preheat oven to 350°.
2. Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.
3. Combine juice and next 4 ingredients (juice through pepper), stirring well with a whisk. Place the spinach in a large bowl; drizzle with juice mixture. Toss gently to coat. Place about 1 3/4 cups salad mixture on each of 4 plates; top with 1/4 cup orange sections and 1 tablespoon hazelnut mixture.

By RecipeOfHealth.com