Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette Recipe

Name: Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 1&frasl;2 lb. parsnips, peeled and sliced 1/2 thick; 1 1&frasl;2 tbsp. plus 1/4 cup canola oil; 1 tsp. thyme leaves; 2 shallots (1 thinly sliced, 1 minced); Kosher salt and freshly ground black pepper, to taste; 3 oz. sliced pumpernickel bread, pulsed into coarse crumbs using a food processor; 1 tbsp. unsalted butter, melted; 1 cup peeled hazelnuts; 1 tsp. smoked hot paprika; 2 tbsp. malt vinegar; 2 tbsp. wheat beer; 1 tbsp. honey; 2 small red radishes, cut into 1/4' thick matchsticks; 1 small head frisée, torn into bite-size pieces; 1 small head red leaf lettuce, preferably red oak, torn into bite-size pieces; 1 (4-oz.) piece blue cheese; 2 tbsp. pumpkin seed oil

Ingredients

1 1⁄2 lb. parsnips, peeled and sliced 1/2 thick
1 1⁄2 tbsp. plus 1/4 cup canola oil
1 tsp. thyme leaves
2 shallots (1 thinly sliced, 1 minced)
Kosher salt and freshly ground black pepper, to taste
3 oz. sliced pumpernickel bread, pulsed into coarse crumbs using a food processor
1 tbsp. unsalted butter, melted
1 cup peeled hazelnuts
1 tsp. smoked hot paprika
2 tbsp. malt vinegar
2 tbsp. wheat beer
1 tbsp. honey
2 small red radishes, cut into 1/4" thick matchsticks
1 small head frisée, torn into bite-size pieces
1 small head red leaf lettuce, preferably red oak, torn into bite-size pieces
1 (4-oz.) piece blue cheese
2 tbsp. pumpkin seed oil

PREP TIME 20m	COOK TIME 45m	TOTAL TIME 1h5m
YIELD 8 servings

Instructions

Heat oven to 350°. Toss parsnips, 1 tbsp. canola oil, the thyme, sliced shallot, salt, and pepper on a baking sheet; spread into an even layer.
Bake until parsnips are golden and tender, about 45 minutes; transfer mixture to a bowl.
Add bread crumbs, butter, salt, and pepper to baking sheet and toss to combine; bake until crisp, about 15 minutes, and transfer to another bowl.
Add 1⁄2 tbsp. canola oil, the hazelnuts, paprika, salt, and pepper to baking sheet and toss to combine; bake until toasted, about 15 minutes, and let cool.
Whisk minced shallot, the vinegar, beer, honey, salt, and pepper in a large bowl. While whisking, slowly drizzle in remaining 1⁄4 cup canola oil until dressing is emulsified; set one-third of dressing aside. Add radishes, frisée, lettuce, salt, and pepper to bowl and toss with dressing; spread salad on a serving platter.
Sprinkle with reserved parsnip mixture, bread crumbs, and hazelnuts. Crumble blue cheese over the top and drizzle with pumpkin seed oil.
Serve remaining dressing on the side.