Butter Lettuce Salad with Hazelnuts and Bacon Bits

Deselect All

1 tablespoon white balsamic vinegar

3 tablespoons extra-virgin olive oil 

1 tablespoon chopped fresh chives 

Kosher salt and freshly ground black pepper 

1 head butter lettuce, separated into leaves 

2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces 

2 hard-boiled eggs, halved and lightly salted and peppered 

1/4 cup toasted hazelnuts, roughly chopped 

1 1/2 ounces Roquefort or other blue cheese, crumbled