Hazelnut Vinaigrette

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Spread the hazelnuts in a single layer on a rimmed baking sheet.
3. 3
   Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes.
4. 4
   While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain).
5. 5
   Coarsely chop.
6. 6
   Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes.
7. 7
   Let cool slightly.
8. 8
   Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl.
9. 9
   Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified.
10. 10
    Season with salt and pepper.