Blueberry Hazelnut Salad with Balsamic Berry Vinaigrette

Directions

For glazed hazelnuts:

Preheat oven to 350℉ (180℃) F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat.

Transfer to the prepared baking dish and bake, stirring from time to time, until golden, about 15 minutes. Let cool completely.

For Balsamic Blueberry Vinaigrette:

Mix blueberries, olive oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth.

Transfer to a small bowl and stir in shallots.

For the salad:

Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates.

Scatter blueberries, goat cheese and the glazed nuts over each salad. Serve immediately.