Scattered with toasted hazelnuts and marbled blue cheese crumbles, this salad is incredibly satisfying.
1 pound mixed red and green baby Romaine lettuce
½ cup blue cheese, crumbled
½ cup toasted hazelnuts, coarsely chopped
Farm & Larder blue cheese-hazelnut vinaigrette
Fresh ground pepper
1. Wash Romaine lettuce and drain, patting dry with a paper towel. Cut each Romaine head in half crosswise and arrange on a platter.
2. Scatter toasted nuts and blue cheese crumbles over Romaine, then drizzle with vinaigrette. Season with fresh ground pepper.