Butter Lettuce with Sheep’s Milk Cheese and Hazelnuts

banner
Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

The Pyrenees region in southwestern France is noted for its raw sheep’s milk cheeses, most of which are aged, dry, and salty—just right for this delicate, delicious salad. I like creamy, tart-rinded Ossau-Iraty, which contrasts well with the sweet honey and crunchy nuts.

Ingredients

  • ¾ cup (4 oz/125 g) hazelnuts
  • 1 large or

Method

In a dry frying pan over medium-low heat, toast the hazelnuts, stirring, until fragrant, about 5 minutes. Let cool, chop coarsely, and set aside.

Separate the leaves from the head(s) of lettuce. Tear the larger leaves into several pieces, but keep the medium and small leaves whole. You should have 4–5 Cups