Ingredients
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
2 tsp. honey
1 clove garlic, grated
1/2” ginger, grated
1/2 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
1/4 c. granulated sugar
2/3 c. toasted hazelnuts
Kosher salt
Freshly ground black pepper
2 tbsp. butter
1 tbsp. extra-virgin olive oil
3 slices sourdough bread, cut into ½” cubes
Kosher salt
Freshly ground black pepper
Crushed red pepper flakes (optional)
1 lb. cherry tomatoes, halved
5 oz. mixed salad greens
1/4 red or sweet onion, thinly sliced
1/2 c. crumbled blue cheese
Preparation
Step 1Make the balsamic dressing: In a small jar, combine all dressing ingredients. Secure the lid and shake until roughly emulsified. Set aside until ready for use.Step 2Make the candied hazelnuts: Line a baking sheet with parchment or a silicone mat. In a large pot over low heat, pour sugar into an even layer. Heat sugar until mostly melted, then add in nuts, a pinch of salt and pepper, and stir constantly until melted sugar coats nuts evenly. Once caramel begins to smoke, immediately remove from heat. Transfer pecans to prepared sheet tray, using a silicone spatula to press into an even later. Allow to cool completely before breaking into pieces.Step 3Make the croutons: In a large skillet over medium heat, melt butter and oil. Add bread cubes and stir to coat evenly in butter. Season with salt, pepper, and red pepper flakes (if using) and stir occasionally until bread is golden and crunchy, 10 to 12 minutes, reducing heat to medium-low if necessary.Step 4Assemble the salad: In a large bowl, toss together salad greens, onion, tomatoes, and half the croutons. Drizzle in half the dressing and toss to coat evenly. Taste and adjust with more dressing if desired. Add more croutons and top with blue cheese, and candied hazelnuts.
If you don’t have time to make all the accouterments, you can leave them out: every extra component, including the beautifully glazed crunchy-sweet hazelnuts, is totally optional. If you hate balsamic dressing, you can use honey mustard dressing or any other dressing you have on hand. If you can’t stand blue cheese, feta, Parm, goat cheeses are all excellent choices. Vegan? Leave out the cheese completely! And if you want to use storebought croutons or oven-baked croutons, by all means, please do! You do you, forever and always. Let us know down below how you liked this salad, and what you tweaked to make it your own!
