Fig, Hazelnut, And Goat Cheese Salad

• 1/2 cup hazelnuts
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 qts. (4 1/2 oz.) loosely packed Little Gem* lettuces or torn pieces of romaine hearts
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh mint leaves
• 8 figs, preferably a mix of green and black varieties (see "6 Figs to Try," below), stems trimmed, halved (quartered if large)
• 4 ounces mild fresh goat cheese, at room temperature, crumbled

1. Preheat oven to 350u0b0. Toast hazelnuts on a rimmed baking sheet until fragrant and golden beneath skins, 11 to 12 minutes. Rub in a kitchen towel to remove loose skins, then chop roughly.
2. Whisk together oil, vinegar, mustard, honey, salt, and pepper in a large bowl. Add lettuces, onion, mint, and nuts and gently toss to coat. Tuck in figs and cheese.
3. 6 Figs to Try
4. Once dominated by dried fruit, California's fig industry, centered in the Central and Coachella Valleys, now sells a number of fresh varieties as well. Each is a little different--so try them all. Fresh figs are perishable; chill, loosely wrapped, up to 3 days.
5. Black Mission. Purple-black skin and vermilion flesh; earthy, floral flavor.
6. Brown Turkey. Purple-chocolate exterior; full, fruity flavor.
7. Calimyrna. Pale yellow; buttery sweet, nutty flavor.
8. Kadota. Light green skin changes to amber as it ripens; delicate flavor.
9. Sierra. Another green variety; lightly aromatic with a hint of summer berries.
10. Tiger (aka Panache). Green stripes on the outside, red inside; berry flavors.
11. *Find Little Gem lettuce, a kind of miniature romaine, at farmers' markets and well-stocked grocery stores.

hazelnuts, extravirgin olive oil, sherry vinegar, mustard, honey, kosher salt, pepper, hearts, red onion, mint leaves, green, fresh goat cheese

Taken from www.myrecipes.com/recipe/fig-hazelnut-goat-cheese-salad (may not work)