Toss the salad leaves lightly in hazelnut oil and season.

A few drops of hazelnut oil can further enhance their flavor.

In a medium-size bowl, mix greens and toss with hazelnut oil.

For salads, hazelnut oil can combine especially well with sherry vinegar or plain lemon juice.

Sprinkle with about a tablespoon of the hazelnut oil and the juice of half the lime.

Skin the peppers and add to the shallots with the hazelnut oil.

To make the sauce, bring the stock to a boil, add port wine and hazelnut oil.

Beat in the hazelnut oil and 2 tablespoons of the olive oil.

Place on heated plates, sprinkle with hazelnut oil and chives, serve.

Add the remaining hazelnut oil and toss thoroughly.