YIELD: 8 servings For the dressing: 16 oz. plain yogurt, fat free 2 cups cucumber, peeled, seeded and chopped 2 Tbsps. honey 2 tsps. lemon juice 2 tsps. dried tarragon 2 tsps. chives, chopped 1/2 tsp. garlic, minced 1/2 tsp. salt 1/4 tsp. white pepper, ground For the hazelnuts: 1 3/4 cups hazelnuts, toasted and coarsely chopped 1Tbsp. butter, melted 1/4 cup light corn syrup 3 Tbsps. honey 3/4 tsp. curry powder 1/4 tsp. salt 1/8 tsp. cayenne pepper, ground 11/2 tsps. butter For the salad: ...

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