© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Jul 1993
Servings: 4 cups
3 Tablespoons hazelnut oil or olive oil
4 Teaspoons dry mustard
2 Teaspoons ground allspice
½ Cup hazelnuts, coarsely chopped
½ Cup pecan pieces
½ Cup slivered almonds, coarsely chopped
1 Cup celery, chopped
1 Cup Gorgonzola or blue cheese, crumbled
2 tablespoons honey
Heat first 3 ingredients in heavy large skillet over medium heat.
Add nuts and sauté until golden, about 7 min. Transfer to large bowl. Stir in celery, cheese and honey. Season with salt and pepper.