Culinary By Lulu

Caramelized Hazelnuts

1 ea Egg white, whip until fluffy
½ cup Hazelnuts, raw, unsalted
2 tbsp Powder sugar, sifted
1 pinch Kosher salt

Sage Oil

1 cup Grape seed oil
1 cup Sage leaves

Sage Dressing

2/3 cup Sage
15 ea Sage leaves
1/3 cup Chardonnay vinegar
enough Kosher salt
1tsp Dijon mustard
½ tsp Agave or honey

DIRECTIONS

Sage oil

• In a small pot warm up the grape seed oil until it shimmers. 
• Remove the oil from the fire and add the sage leaves, move the leaves around

Sage dressing

• In a vitamix blender place the sage leaves, vinegar, agave and Dijon mustard. 
• Add the sage oil in a drizzle until fully incorporated.
• Season with Salt and pepper as needed.

Caramelized Hazelnuts

• Whip the egg whites until fluffy and place in a medium mixing bowl. 
• Add the hazelnuts and move around until they are coated with the egg white entirely. 
• Transfer the hazelnuts into a new mixing bowl and the powder sugar and salt and toss around. 
• Place in a baking sheet and bake at 325 F for 10 minutes. When they come out of the oven remove from the tray to avoid overcooking.