Caramelized Onion-Dressed Salad With Toasted Hazelnuts

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
800
FAT
216%
CHOL
6%
SOD
19%

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Ingredients for 2 servings

1/2 cup whole peeled hazelnuts

6 tablespoons extra virgin olive oil (EVOO), divided

1 large onion, finely chopped

Salt and pepper

3 tablespoons balsamic vinegar, divided (eyeball it)

1/2 tablespoon Dijon mustard

3 plum tomatoes, sliced

4 large cups baby spinach, arugula or a different green of your choice

1/4 cup blue cheese crumble

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