Orange Hazelnut Salad with Red Wine Vinaigrette

This is a tasty and easy salad to throw together for just about any meal.  The sweetness of the mandarin oranges blends perfectly with the bite of red wine vinegar in the dressing, while roughly chopped hazelnuts (filberts for those native to the PNW) add just a little crunch for texture.

Gather Up (for the salad):

  • 8 oz mixed spring greens and spinach
  • 2 to 3 seedless mandarin oranges
  • 1/2 cup hazelnuts, coarsely chopped
  • 1/4 of a red onion, cut into thin rings
  • 1 dozen or so spring chives, minced

Gather Up (for the vinaigrette):

  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tbsp minced red onion
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme

Put all of the salad ingredients except for the chives into a super-large mixing bowl.  Combine all of the dressing ingredients in a small mixing bowl and whisk to fully combine.

Toss the salad ingredients, then pour about half of the dressing over top and toss again to coat well.  Sprinkle the chives over top, or save them to sprinkle on when you serve.

You can save the leftover dressing for other salads through the week.  Keep it in a glass container with a tight-fitting lid in the refrigerator.  There you go – nothing to it!