Butter Lettuce Salad with Hazelnuts and Bacon Bits

• 1 tablespoon white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh chives
• Kosher salt and freshly ground black pepper
• 1 head butter lettuce, separated into leaves
• 2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
• 2 hard-boiled eggs, halved and lightly salted and peppered
• 1/4 cup toasted hazelnuts, roughly chopped
• 1 1/2 ounces Roquefort or other blue cheese, crumbled

1. Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
2. Toss the lettuce with the dressing in a large salad bowl.
3. Divide the lettuce between 2 large bowls or plates.
4. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.

white balsamic vinegar, extravirgin olive oil, fresh chives, kosher salt, butter, thin slices bacon, eggs, hazelnuts, cheese

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/butter-lettuce-salad-with-hazelnuts-and-bacon-bits.html (may not work)