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1
Place all the vinaigrette ingredients in a clean jar with a tight-fitting lid and shake to combine; or whisk together everything, except the oil, in a medium bowl, then slowly whisk in the oil (you'll have extra dressing which can be refrigerated for up to 3 days).
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2
Preheat oven to 325 degrees F; place rack in the center of the oven.
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3
Lay bacon in a single layer, on a baking sheet, and bake until chewy, but not yet crisp, about 15-20 minutes; remove from oven and quarter the bacon slices.
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4
Meanwhile, scatter the hazelnuts on a different baking sheet and toast them at the same time until they are golden and fragrant, about 12 to 15 minutes.
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5
Once hazelnuts are cool enough to handle, place them in a clean kitchen towel and rub together to loosen skins; place in a small bowl and drizzle with hazelnut oil and a pinch of salt; toss.
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6
Remove the lettuce leaves from the core and place in a large bowl; dress with 1/4 cup of the vinaigrette and the salt, gently massage with your hands to coat all the lettuce.
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7
Slice the eggs and lay out flat on a work surface; season with salt and pepper and sprinkle with chives.
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8
You can make individual salads or serve family style: Use largest leaves on the bottom to form cups into which you can place 2 sliced eggs, 2 bits of crumbled cheese, and 2 pieces of bacon.
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9
Use smaller leaves for the next layer and build the same way.
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10
Repeat, saving smallest lettuce leaves for the top.
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11
Sprinkle with hazelnuts.
