Ingredients

• 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

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Instructions

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. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.