I like a combination of butter lettuce and a few different-colored loose-leaf lettuces for this salad. You’ll notice I call for “handfuls” of lettuce, as this is the way I make salad at home, and it’s a good practice to learn to eyeball the right size salad. If you like, you can substitute walnuts for the hazelnuts and walnut oil for the hazelnut oil.
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Meanwhile, make the dressing. In a small bowl, whisk the vinegar, oil, a big pinch of salt, and a few grinds of pepper. Taste and adjust the seasonings. When the cheese is ready, toss the lettuce with the dressing in a large bowl until the leaves are evenly coated. Mound the lettuce on individual plates, top with a round of warm goat cheese, and scatter the nuts all over.
This is a delicious and easy. It's nice for company or a family dinner. We use walnuts and walnut oil instead of the hazelnuts and I plan on two cheese rounds per person instead of one.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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