Belgian Endive & Apple Salad & Cranberry Vinaigrette Recipe | MyRecipes butter,    stilton cheese,    red chicory,    dried cranberry,    salad,    hazelnut oil,    walnut,    pepper,    cinnamon,    allspice,    apple,    shallot,    garlic,    spinach,    endive,    red wine vinegar,    vinaigrette,    salt,    brown sugar,    cranberry juice Make vinaigrette, toast nuts, and prepare greens up to two days in advance. Substitute walnut or olive oil if hazelnut oil isn't available. To reduce prep time, you can use bagged Italian blend gr...

Spinach, Avocado & Mango Salad Recipe | EatingWell red chicory,    hazelnut oil,    almond oil,    canola oil,    pepper,    mango,    avocado,    radish,    spinach,    mustard,    red wine vinegar,    salt,    orange juice Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants. Instructions Checklist   Step 1   To prepare dressing: Whisk juice, vinegar, oil, mus...

Trout Sauteed in Walnut Oil Recipe walnut oil,    hazelnut oil,    walnut,    pecan,    pepper,    trout,    red wine vinegar,    salt,    sherry,    flour Toast the nuts in a dry skillet over medium heat, shaking the pan often, for about 5 minutes.   Set aside. Wipe the skillet with paper towels.   Dust the fish fillets with flour and shake off the excess...

Fig and Stilton Salad with Port Wine Dressing Recipe | Bon Appetit stilton cheese,    vegetables,    walnut oil,    hazelnut oil,    oil,    dried onion,    fig,    worcestershire sauce,    balsamic vinegar,    red wine vinegar,    molasses,    sugar,    port,    red wine Fig and Stilton Salad with Port Wine Dressing Recipe Step 1   Whisk first 10 ingredients in medium bowl to blend. DO AHEAD Dressing can be made 3 days ahead. Cover and refrigerate.   Step 2   Bring vinai...

Spiced Venison Carpaccio hazelnut oil,    hazelnut,    star anise,    pepper,    juniper,    cinnamon,    blackberry,    garden rocket,    venison,    red wine vinegar,    parmesan cheese,    sugar,    water For the venison, place the spices in a blender and blitz until finely ground. Season the venison and coat in the spices. Pour a little olive oil in a pan and sear the venison for 2 minutes on all side...

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