Spring
Taste of Washington Salad
Servings: 4

4 cups organic baby greens, cleaned and dried
2 tablespoons shallots, finely chopped
3 tablespoons Napoleon Brand White Balsamic Vinegar
3 tablespoons Apres Vin Lime Riesling Grapeseed Oil
3 Tablespoons Holmquist Orchards Dry Roasted Hazelnuts
3 Tablespoons Chukar Cherries "Totally Tart" Pie Cherries


In the bottom of a large bowl, combine the shallots and vinegar and let sit for 10 minutes.

Whisking constantly slowly add the grapeseed oil.

Emulsify completely.

Add the greens and toss. Plate.

Dress the hazelnuts and cherries with the dressing left in the bottom of the bowl and place on top of the greens.
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