Baby Spinach Salad With Candied Hazelnuts

Prep Time: 0 Minutes

Cook Time: 6 Minutes

Ready In: 6 Minutes

Servings: 4

This is one of those salads that is short on ingredients but very long on flavor! Simple and elegant and very tasty! I keep my nut oils (sounds funny) in the fridge.

Ingredients:

1/4 cup chopped hazelnuts

1 1/2 tablespoons light brown sugar

1 1/2 teaspoons egg white

1/8 teaspoon salt

cooking spray

2 teaspoons fresh orange juice

1 1/2 teaspoons toasted hazelnut oil

1/2 teaspoon dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (7-oz.) package fresh baby spinach

(about 8 cups)

1 cup orange sections (about 4 oranges)

Directions:

1. Preheat oven to 350°F.
2. Combine first 4 ingredients, tossing well to coat.
3. Place hazelnut mixture on a nonstick baking sheet coated
4. with cooking spray.
5. Bake at 350° for 6 minutes or until lightly browned.
6. Remove from oven and cool.
7. Combine juice and next 4 ingredients (juice through pepper)
8. stirring well with a whisk.
9. Place the spinach in a large bowl; drizzle with juice mixture.
10. Toss gently to coat. Place about 1 3/4 cups salad mixture on each of 4 plates; top with 1/4 cup orange sections and 1 tablespoon hazelnut mixture.
11. Makes 4 servings.

By RecipeOfHealth.com