Plum and Toasted Hazelnut Salad
For the dressing, place the wine in a saucepan over high heat and reduce until 3 tablespoons remain. Pour the reduced wine into a small bowl. Add the vinegar, olive oil, and nut oil. Whisk together. Season to taste with salt.
Cut the plums into 3/8-inch wedges.
Toss 3/4ths of the dressing with the greens and the remainder in a separate bowl with the sliced plums. Gently toss the greens, plums and hazelnuts together. Place on serving plates and serve immediately.
3/4 cup late harvest Riesling
1 tablespoon prosecco vinegar
3 tablespoons extra virgin olive oil
1 teaspoon hazelnut or walnut oil
For the salad:
1/2 cup peeled, toasted and coarsely chopped hazelnuts
4 freestone plums
10 cups mixed salad greens