Citrus Vinaigrette with Hazlenut Oil

Ten minutes and a whisk is all you need for a dressing that’ll make grocery store bottles feel like a sad memory.

Orange zest and juice bring the citrus punch, lemon juice and balsamic add acidity, and a blend of olive oil with hazelnut oil creates a smooth, nutty backbone that coats greens beautifully.

Crushed fennel seeds add a subtle anise note while chives, fennel fronds, and parsley pile on the freshness.

Toss it over bitter greens, shaved root vegetables, or use it as a light drizzle on grilled salmon.

Pro Tips

• Store hazelnut oil in the fridge after opening. It goes rancid faster than olive oil due to its higher unsaturated fat content.
• Whisk the acids and salt together first before adding the oils. The salt dissolves better in liquid than in oil.
• This dressing doesn’t emulsify permanently, so give it a good whisk right before drizzling.