Sometimes you just want a leafy green salad, am I right?  Especially when it gets hot out, and especially after you spent the weekend eating lots of fried things (guilty).  I tried my best to copy the green salad they serve at one of my favorite restaurants Le Diplomate.  Just like them I add fresh tarragon to the Boston lettuce and merely kiss the salad with dressing.  The addition of hazelnuts was my idea to give a little nutty flavor and crunch, but you can certainly omit them.  This is the perfect side for a nice grilled steak or some chicken.  Or grab a big hunk of french bread and a glass of rose and call it lunch!

French Green Salad (printable version at the end of the post)

Inspiration:  the salad vert at Le Diplomate
Special Equipment:  none

• 2 tablespoons olive oil
• 1 tablespoon champagne vinegar
• 1 teaspoon minced shallot
• 1 1/2 teaspoon dijon mustard
• 2 heads of Boston (also called Butter) lettuce, well rinsed and torn into bite sized pieces
• 1/3 cup hazelnuts
• 1 to 2 sprigs of tarragon

In a small bowl combine the olive oil, champagne vinegar, shallot and dijon mustard.  Season with salt and pepper.  In a small dry skillet toast the hazelnuts over medium heat for about 5 minutes.  Let cool.  Right before serving pull the tarragon leaves off of the sprigs and toss the leaves with the Boston lettuce pieces.  Add 3/4 of the dressing, toss, then add the rest only if you need it.  You want this salad to be very lightly dressed.  Top with the toasted hazelnuts and serve.