Butter Lettuce Salad with Radishes, Chives, and Toasted Hazelnuts

• 1/3 c. chopped toasted hazelnuts, divided
• 3 T. cider vinegar
• 1 T. honey
• 1 t. whole-grain mustard
• 1/4 c. olive oil
• 1 large head butter lettuce (8 cups)
• 2 large radishes, trimmed and thinly sliced (1/2 c.)
• 1/4 c. finely chopped chives

Blend 2 T. hazelnuts, vinegar, honey, mustard and 1 T. water in blender until smooth.  Slowly drizzle oil in running blender until mixture emulsifies.  Season with salt and pepper, if desired.

Combine lettuce, radishes and chives in a large bowl.  Add 3 T. hazelnut mixture and toss to combine.  Sprinkle salad with remaining chopped hazelnuts.

Serves 8 (1 c.); 46 calories. 

VERDICT:  This didn't make a very successful main-dish salad--there just wasn't enough there, and the dressing was a little acidic for my taste.  Since I almost never make side salads, toss.