1head butter lettuce, leaves torn into bite-size pieces
1/4cuproughly chopped fresh tarragon
1/4cuphazelnuts, toasted and roughly chopped
Vinaigrette
1tbspwalnut oil
1/2tbspolive oilextra virgin
1tbspwhite wine vinegar
1tbsphoney
1/2tbspDijon mustard
1/4tspkasher salt
small pinch ground black pepper
Instructions
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.