Shining, thick and sweet, this is a sumptuous dressing. Use it for cold potato salads, pasta salads, or terrific salads of canned cannelloni and flageolet beans, cooked mange-tout, French beans, sugar snaps and/or broccoli florets with toasted hazelnuts. Eating salads has never been so good.  If you don’t eat nuts, just increase the amount of olive oil to replace
the hazelnut oil.

Ideally equipment and ingredients should be warm. If it is a cold day, fill the large bowl with warm water while you measure out the ingredients.

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