Olive-Me & Co Asparagus and Carrots Salad

Recipe adapted from Food & Drink Magazine – Spring 2015

Serves 6

Ingredients:

• 2 Tbs roasted hazelnut oil
• 2 Tbs any plain Olive-Me & Co Extra Virgin Olive Oil
• 1 Tbs finely chopped tarragon
• 2 Tbs finely chopped chives
• 2 tsp Olive-Me & Co Lambrusco Wine Vinegar
• ¼ tsp salt
• 1/3 cup hazelnuts
• half a bunch of asparagus, washed and trimmed
• 4-6 slender , young carrots, peeled
• 1 oz (30g) shaved Parmesan or Gruyere

Directions:

1. In a small bowl, whisk together hazelnut oil and Olive-Me & Co. EVOO, tarragon, chives, Olive-Me & Co. Wine Vinegar and salt. Set aside for the flavours to blend while preparing the remaining ingredients (dressing may be made up to a day in advance and refrigerated until ready to serve).
2. Toast the hazelnuts in a 350 F oven for 8 – 10 minutes or until noticeably darker and fragrant; allow to cool. Place in a clean kitchen towel, gather towel and rub hazelnuts against each other to loosen skins. Remove nuts to a board, leaving skins behind; roughly chop.
3. Using a vegetable peeler, shave both the asparagus and carrots into long thin strips; place in a large bowl. Add hazelnuts and cheese, dress with vinaigrette and gently toss to combine. Divide salad between 6 chilled salad plates.