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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?