Valerie Bertonelli's Buttered Lettuce Salad

By Cyndi645

Ingredients

• 1 T red wine vinegar
• 3 T olive oil
• 1 T chopped fresh chives
• Kosher salt and freshly ground pepper
• 1 head butter lettuce, separated into full leaves
• 2 thin slices pancetta or bacon. Cook crispy and broken into bite size
• 2 hard boiled eggs, halved and lightly salted
• 1/4 toasted hazelnuts, roughly chopped
• 1 1/2 oz Roquefort cheese crumbled

Preparation

Step 1

Whisk the oil, vinegar, chives, salt and pepper to taste in bowl. Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between two large bowls or plates. Divide the bacon, eggs, nuts and cheese between the two, layering them in that order.