What is the best kind of vinegar to use when making a vinaigrette with roasted hazelnut oil? It's for a salad with arugula, pears, roasted carrots and a fairly mild cheese (probably Manchego). Ideas for a generic combination (i.e., what vinegar + hazelnut oil would work well with many salads) would also be appreciated. Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.asked about 6 years ago
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