Midwestern: Hazelnut Salad and Crisps | Relish

Learn about regenerative farming practices and American hazelnuts. Chef Beth Dooley uses three forms of hazelnuts—flour, oil and the nuts themselves—in her recipes for Apple, Cranberry and Squash Salad with a Maple Hazelnut Vinaigrette, and Hazelnut Parmesan Crisps.