MIXED GREEN SALAD WITH TILLAMOOK WHITE CHEDDAR AND HAZELNUTS From The Portland Clinic

1 large shallot
1 tsp canola oil
3/4 cup sherry vinegar
1/4 cup hazelnut oil
Salt and pepper

1/4 lb Tillamook white cheddar cheese
1 lb assorted mixed greens, such as frisee, arugula, radicchio, spinach, beet greens and mustard greens
1/4 lb red seedless grapes
1/4 cup hazelnuts, toasted and chopped

To make vinaigrette:
1. Toss shallot in canola oil and fold into a foil packet. Roast in oven at 350 degrees until soft and lightly caramelized.
2. Place shallot in blender with vinegar and blend until smooth.
3. With blender running, add hazelnut oil slowly to emulsify. Season to taste with salt and pepper.

For salad:
1. Cut cheese into 1/2-inch cubes.
2. Toss salad greens with grapes and vinaigrette.
3. Arrange on plate and garnish with cheese and hazelnuts.