Nutty Balsamic Vinaigrette

  • 1/2 cup hazelnut liqueur (i.e. Frangelico)
  • 1/3 cup balsamic vinegar
  • 1 Tbsp shallots, finely minced
  • dash of salt and fresh ground pepper
  • 1/3 cup hazelnuts, chopped and toasted
  • 1 Tbsp apple juice concentrate
  • 1 Tbsp spicy brown mustard
  • 1/8 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 cup vegetable oil

1.  Combine first 8 ingredients in a food processor and blend until smooth.  While the processor is on, drizzle in the olive and vegetable oils. 

2.  Cover and refrigerate for at least 3 hours.  Serve with mixed greens.


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