blood orange, beet and hazelnut winter salad
blood orange, beet and hazelnut winter salad with salad greens, blood orange, beets, hazelnuts, goat cheese, blood orange zest, blood orange juice, extra virgin olive oil, shallots, dijon mustard, kosher salt, pepper
salad greens, blood orange, beets, hazelnuts, goat cheese, blood orange zest, blood orange juice, extra virgin olive oil, shallots, dijon mustard, kosher salt, pepper
- 5.0 ounce salad greens
 - 1.0 blood orange
 - 1.0 cup beets
 - 0.5 cup hazelnuts
 - 0.5 ounce goat cheese
 - 0.5 teaspoon blood orange zest
 - 0.5 cup blood orange juice
 - 0.5 cup extra virgin olive oil
 - 2.0 tablespoon shallots
 - 1.0 tablespoon dijon mustard
 - kosher salt
 - pepper

- preheat oven to 350degf.
 - spread the hazelnuts onto a kitchenaid professional grade nonstick half sheet pan in a single layer.
 - toast for 10 15 minutes, until lightly colored.
 - allow to cool.
 - while the hazelnuts are toasting, add the vinaigrette ingredients to the blender cup.
 - using the kitchenaid 2 speed hand blender, blend ingredients until emulsified.
 - toss the salad greens with a 1/4 cup of the blood orange vinaigrette and top with the sliced blood oranges, beets, hazelnuts and goat cheese.
 - plate and serve with additional vinaigrette as desired.
 - for a vegan salad, omit the goat cheese.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 5.0 ounce salad greens
- 1.0 blood orange
- 1.0 cup beets
- 0.5 cup hazelnuts
- 0.5 ounce goat cheese
- 0.5 teaspoon blood orange zest
- 0.5 cup blood orange juice
- 0.5 cup extra virgin olive oil
- 2.0 tablespoon shallots
- 1.0 tablespoon dijon mustard
- kosher salt
- pepper

 ### Assistant: The ingredients you'll need are:
- 5.0 ounce salad greens
- 1.0 blood orange
- 1.0 cup beets
- 0.5 cup hazelnuts
- 0.5 ounce goat cheese
- 0.5 teaspoon blood orange zest
- 0.5 cup blood orange juice
- 0.5 cup extra virgin olive oil
- 2.0 tablespoon shallots
- 1.0 tablespoon dijon mustard
- kosher salt
- pepper


You can follows these steps to make the recipe:
- preheat oven to 350degf.
- spread the hazelnuts onto a kitchenaid professional grade nonstick half sheet pan in a single layer.
- toast for 10 15 minutes, until lightly colored.
- allow to cool.
- while the hazelnuts are toasting, add the vinaigrette ingredients to the blender cup.
- using the kitchenaid 2 speed hand blender, blend ingredients until emulsified.
- toss the salad greens with a 1/4 cup of the blood orange vinaigrette and top with the sliced blood oranges, beets, hazelnuts and goat cheese.
- plate and serve with additional vinaigrette as desired.
- for a vegan salad, omit the goat cheese.
- .

