Directions:
- Preheat oven to 325 then toast hazelnuts on baking sheet for 25 minutes.
- Remove from oven and immediately cover with a damp towel.
- Invert another baking sheet over the first one to hold in the steam.
- After 5 minutes remove skins from nuts then cool completely and grind in food processor.
- Transfer ground hazelnuts to a 3 quart stainless steel bowl.
- Add sherry wine vinegar and whisk to combine.
- Add safflower oil and whisk until blended then season with salt and pepper.
- Use a handheld immersion blender or a food processor to blend dressing until smooth.
- Cover with plastic wrap and set aside at room temperature until needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.05 Kcal (1897 kJ) | ||
| Calories from fat | 446.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.66g | 76% | |
|---|---|---|---|
| Sodium | 389.24mg | 16% | |
| Potassium | 105.45mg | 2% | |
| Total Carbs | 3.12g | 1% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 688.27 Kcal (2882 kJ) | ||
| Calories from fat | 679 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.44g | 76% | |
|---|---|---|---|
| Sodium | 591.32mg | 16% | |
| Potassium | 160.2mg | 2% | |
| Total Carbs | 4.75g | 1% | |
| Sugars | 0.88g | 2% | |
| Dietary Fiber | 2.4g | 6% | |
| Protein | 3.36g | 4% | |
| Vitamin C | 1.3mg | 1% | |
| Iron | 1.2mg | 4% | |
| Calcium | 29mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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