Egyptian Dukkah Recipe

from http://winefolly.com/update/wine-dine-for-under-20-veuve-du-vernay/

INGREDIENTS
• 1/3 cup Raw Hazelnuts
• 3 tbsp. Seasame Seeds
• 1 tbsp. Coriander Seeds
• 1 tbsp. Cumin Seeds
• 1 tsp. Flaked Sea Salt
• Olive Oil for Dipping

DIRECTIONS

Roast hazelnuts at 350 degrees for 10-15 minutes until light brown. Fold hot hazelnuts into a cloth and rub to remove skins.

Toast sesame seeds in a dry pan over medium heat until light brown. Set aside. In the same pan toast the coriander and cumin seeds. Keep off direct heat and stir occasionally until lightly browned or the seeds pop.

Using a food processor, finely grind the cumin and coriander seeds and set aside. Place cooled hazelnuts into food processor and grind to desired consistency. Combine all ingredients and stir in salt and pepper as desired.

Serve on top of bread with olive oil

Rocket & Parmesan Salad Recipe

INGREDIENTS
• Arugula (aka Rocket)
• Parmesan (peels)
• 1/4 cup Olive Oil
• 3 tbsp. Lemon
• 2 tsp. Dijon Mustard
• 1 tsp. Sugar

DIRECTIONS

Combine all wet ingredients and whisk until emulsified.

Season with salt and pepper to taste.

Toss arugula in dressing.

Garnish with Parmesan peels.