So I'm trying to make this salad for Thanksgiving:
Roasted pear salad with endive, pomegranate, hazelnut vinaigrette
I just tried making the Hazelnut Vinaigrette and something seems very off with it, it came out very sweet, viscous, and not at all refreshing like a normal vinaigrette (despite me trying to fix it by throwing in handfuls of salt and some lemon juice/dash of mustard).
Is the recipe missing something...? Could it be my balsamic vinegar was not the right type of balsamic or something? Is there a quick fix to make it less cloying? At this point I wouldn't even mind starting over, but I'm not sure what to do differently.
Thanks!
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