Directions:
- Vinaigrette: In a small bowl,combine vinegar,mustard,shallot,salt and pepper. Slowly whisk in the walnut and canola oils;set aside
- Salad: Set oven at 250. Spread hazelnuts on a rimmed baking pan. Toast them for 10 mins. or till they are fragrant and lightly golden;cool. Coarsely chop the nuts.
- In a large bowl,combine lettuces,radishes,parsley and chervil.
- Toss with enough vinaigrette to moisten salad. Add salt and pepper. Taste for seasoning and add more salt and pepper if you like.
- Divide the salad among four plates. Garnish with hazelnuts and goat cheese. Serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.23 Kcal (851 kJ) | ||
| Calories from fat | 171.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.01g | 29% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 5% | |
| Sodium | 68.94mg | 3% | |
| Potassium | 133.02mg | 3% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 0.9mg | 5% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 330.59 Kcal (1384 kJ) | ||
| Calories from fat | 278.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.92g | 29% | |
|---|---|---|---|
| Cholesterol | 24.21mg | 5% | |
| Sodium | 112.14mg | 3% | |
| Potassium | 216.38mg | 3% | |
| Total Carbs | 6.56g | 1% | |
| Sugars | 2.94g | 7% | |
| Dietary Fiber | 1.32g | 3% | |
| Protein | 8.6g | 11% | |
| Vitamin C | 8.3mg | 9% | |
| Iron | 1.5mg | 5% | |
| Calcium | 245mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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