Sautéed Bibb Salad With Gorgonzola And Hazelnuts

1. 1

   Here's what you do:

2. 2

   Heat large saute pan over medium-high heat. Season lettuce with salt and pepper. Mix the two oils and add 1/2 of the mixture to pan. Next, you quickly saute the wedges of lettuce to wilt the outside and keep a bit of crunch on the inside. This gives the Boston lettuce an almost sweet and rich taste, which plays off the saltiness of the Gorgonzola.

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   Add lettuce and saute 1 to 2 minutes per side (until half wilted).

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   Remove and divide lettuce among 4 oven-proof plates. Place 2 ounces of Gorgonzola on each plate next to lettuce.

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   Place plates in oven 2 minutes until cheese is soft but not melting. Remove plates from oven. Add remaining oil to same pan and saute hazelnuts 1 minute. Season hazelnuts with salt and pepper. Remove pan from heat and add sherry vinegar. Divide hazelnuts and dressing over lettuce and serve warm.

6. 6

   The roasted hazelnuts add a nutty counterpoint to the vinegar.

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