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Yield: 4 servings.

2 tablespoons hazelnut oil or olive oil
juice of 1 lemon
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground pepper
2 teaspoons honey
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

1 pound fresh spinach
1/4 pound fresh mushrooms
1/4 cup crisp fried bacon, diced
1/3 cup roasted & chopped Oregon hazelnuts

Combine dressing ingredients in small bowl.

Mix well and chill.

Wash spinach and tear into small pieces.

Combine mushrooms with spinach in salad bowl.

Toss with bacon and chopped hazelnuts.

Add dressing and mix well.

Garnish with hard-boiled eggs, if desired.

Oregon Hazelnuts


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