Warm Butter Lettuce Salad With Hazelnuts

• 1 cup dry white wine
• 1 shallot, thinly sliced
• 1 bay leaf
• 1/4 teaspoon sugar
• Kosher salt and freshly ground pepper
• 4 tablespoons cold unsalted butter, cut into pieces
• 2 heads butter or Bibb lettuce, leaves separated
• 1/4 cup hazelnuts, toasted and chopped
• 2 tablespoons coarsely chopped fines herbes (chives, parsley and chervil)

1. Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes.
2. Remove from the heat and discard the bay leaf.
3. Whisk in the butter and 1 teaspoon water until smooth.
4. Combine the lettuce, hazelnuts and herbs in a large bowl.
5. Add the warm dressing and toss to coat.
6. Season with salt and pepper and serve immediately.
7. Photograph by Kana Okada

white wine, shallot, bay leaf, sugar, kosher salt, cold unsalted butter, butter, hazelnuts, fines herbes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/warm-butter-lettuce-salad-with-hazelnuts-recipe.html (may not work)