Butter Lettuce with Sheep’s Milk Cheese and Hazelnuts

Name: Butter Lettuce with Sheep’s Milk Cheese and Hazelnuts
Yield: Serves 4–6
Cuisine: France
Ingredients: ¾ cup (4 oz/125 g) hazelnuts; 1 large or 2 medium heads butter lettuce; 3 Tbsp extra-virgin olive oil; 1 Tbsp white balsamic vinegar; ½ tsp sea salt; 2 tsp honey; 1 Tbsp Champagne vinegar; ¼ lb (125 g) aged sheep’s milk cheese, crumbled

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

Europe
France
Vegetarian
Auvergne
Mediterranean
Gluten-free

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