INGREDIENTS
1/4 Cup of Hazelnuts
1/2 Cup of Extra Virgin Olive Oil
2 Tablespoon of Balsamic Vinegar
1 Teaspoon of Dijon Mustard
1 Teaspoon of Honey
1 Garlic Clove (Minced)
1 Shallot (Minced)
1/4 Teaspoon of Sea Salt
1/4 Teaspoon of Fresh Ground Pepper
1 Head of a Butter Lettuce
1 Cup of Strawberries
1/4 Cup of Goat Cheese (Crumbled)

DIRECTIONS
Preheat oven to 350 degrees. Put hazelnuts on a sheet pan and bake until toasted, about 10 minutes. Put nuts in a clean kitchen towel and rub vigorously to remove skins. (Don’t worry if not all of the skins come off.) In a small bowl, whisk oil, vinegar, mustard, honey, garlic, shallot, salt, and pepper. Gently wash, hull, and cut strawberries into quarters. In a large bowl, toss lettuce, strawberries, and hazelnuts with enough dressing to coat evenly. Pile high onto salad plates and top with goat cheese. Serve immediately.

Tags | goat cheese, salad, strawberries