Print Recipe

Butter Lettuce Salad with Mustard Vinaigrette



  • 1 head butter lettuce, leaves torn into bite-size pieces
  • 1/4 cup roughly chopped fresh tarragon
  • 1/4 cup hazelnuts, toasted and roughly chopped


  • 1 tbsp walnut oil
  • 1/2 tbsp olive oil extra virgin
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1/2 tbsp Dijon mustard
  • 1/4 tsp kasher salt
  • small pinch ground black pepper


  • Place the lettuce and tarragon in a large bowl and lightly toss together. Pour the vinaigrette around the edge of the bowl and lightly toss. Garnish with the toasted hazelnuts and serve.
  • For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.