Butter Lettuce Salad with Mustard Vinaigrette
head butter lettuce, leaves torn into bite-size pieces
roughly chopped fresh tarragon
hazelnuts, toasted and roughly chopped
white wine vinegar
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.
Recipe by Tiffani Thiessen | www.tiffanithiessen.com