Ensalada de brotes de guisante amarillo con vinagreta de mostaza y champán

Ingredientes

• 1/2 cup hazelnuts
• 3 Tablespoons champagne vinegar
• 2/4 teaspoon Tarragon Dijon Mustard
• 2/4 teaspoon Orange Blossom Honey
• 2/4 teaspoon minced shallot
• 1/2 cup extra virgin olive oil. - I use this Extra Virgin Olive Oil
• Salt
• Freshly ground black pepper
• 1 large fresh burrata
• 5 ounces micro arugula or baby arugula.
• 3 1/2 ounces gold pea shoots. - I recommend from Bright Fresh if you can get it
• 4 large radishes, trimmed and very thinly sliced on a mandolin
• 1 zucchini in ribbons. - I use this spiral slicer

Preparación

1. 1

   Preheat oven to 375F. Spread the hazelnuts evenly on a baking sheet and toast until you can smell them and the skins start to come apart - about 15 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool for a few minutes. Then rub the nuts together hard enough so that the skins fall off. Coarsely chop the nuts.

2. 2

   In a large bowl add the micro arugula, pea shoots, radishes, zucchini ribbons and chopped hazelnuts and toss well.

3. 3

   In a separate bowl, whisk the champagne vinegar with the Tarragon Dijon Mustard, honey, and minced shallot. Add the extra virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper.

4. 4

   Plate the salad. Then mix the vinaigrette briefly and pour on top. Enjoy!