Spring Lettuce And Herb Salad

• 12 baguette slices (each about 1/4 in. thick), cut diagonally
• 3 tablespoons roasted hazelnut oil or extra-virgin olive oil
• 1/2 cup sliced almonds
• 5 oz. tender lettuce leaves, rinsed and patted dry between two dish towels
• 1 cup edible flower petals such as rose or calendula, or pansy blossoms (optional), rinsed and drained
• 2 tablespoons coarsely chopped fresh tarragon leaves
• 2 teaspoons champagne vinegar or white wine vinegar
• Salt and freshly ground pepper

1. Preheat oven to 350u0b0.
2. Arrange baguette slices on a large baking sheet. Brush on both sides with 1 tablespoon oil. Place almonds in a shallow baking pan.
3. Bake almonds and baguette until golden, 10 to 12 minutes for nuts and 12 to 15 minutes for toasts. Let cool.
4. In a large bowl, combine lettuce leaves, flowers, and tarragon.
5. In a small container with a lid, shake remaining 2 tablespoons oil with the vinegar. Season to taste with salt and pepper, testing with a lettuce leaf.
6. Pour dressing over salad, add almonds, and mix gently. Transfer salad to plates. Tuck toasts next to salads.
7. Note: Nutritional analysis is per serving.

baguette, hazelnut oil, almonds, tender lettuce leaves, petals, tarragon, champagne vinegar, salt

Taken from www.myrecipes.com/recipe/spring-lettuce-herb-salad (may not work)