Delicate red berries and crunchy hazelnuts turn a simple green salad into an unusual first course for a warm summer evening meal. A flavorful Raspberry-Hazelnut Vinaigrette accentuates the fruit and nut flavors.
Top this salad with wonderful Brown Sugar-Glazed Hazelnuts — or if you're pressed for time, skip the candied nuts and simply toast 1/4 cup of raw nuts.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Earthbound Farm Organic Butter Lettuce Leaves
½ us liquid pint
fresh red or golden raspberries (or a combination)
Brown Sugar-Glazed Hazelnuts
Just before you plan to serve the salad, gently tear the larger lettuce leaves into smaller pieces. Keep smaller leaves whole. Place all of the lettuce in a large salad bowl and add 3 tablespoons of Raspberry-Hazelnut Vinaigrette. Toss to lightly coat the leaves, then taste to see if more vinaigrette is needed.
Transfer the lettuce to individual salad plates. Top with the raspberries and Brown Sugar-Glazed Hazelnuts and serve immediately.