Ingredients

For The Hazelnut Dressing: 2 tablespoons red wine vinegar 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 1/2 cup olive oil 1 tablespoon hazelnut oil (or additional olive oil) 1 tablespoon sour cream 25 shelled hazelnuts, preferably peeled, finely chopped Salt and freshly ground black pepper to taste For The Salad: 4 Belgian endives, trimmed and wiped with a moist paper towel 2 tablespoons fresh lemon juice 2 tablespoons minced fresh thyme or chives, for garnish (optional)

Description

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