The salad makes for an excellent accompaniment to this week’s Butternut squash soup.
1 head Romaine lettuce
F&L blue cheese vinaigrette
½ cup roasted hazelnuts, coarsely chopped
Fresh ground pepper
1. Wash Romaine lettuce and drain, patting dry with a paper towel. Remove the core end of the lettuce, and coarsely chop the greens.
2. Place the lettuce in a large bowl and drizzle with the dressing, scattering the roasted hazelnuts over the top. Season generously with fresh ground pepper and serve.
Variation: This salad is also wonderful with chopped bacon bits!