Recipe courtesy of Tiffani Thiessen
Print
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Vinaigrette:
  • 2 tablespoons walnut oil
  • 1 tablespoon olive oil 
  • 2 tablespoons white wine vinegar 
  • 2 tablespoons honey 
  • 1 tablespoon Dijon mustard 
  • 1/2 teaspoon kosher salt 
  • 1/8 teaspoon ground black pepper 
Salad:
  • 2 heads butter lettuce, leaves torn into bite-size pieces
  • 1/2 cup roughly chopped fresh tarragon
  • 1/2 cup hazelnuts, toasted and roughly chopped 

Directions

Watch how to make this recipe.

For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.

For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.

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