Ingredients

• 1 cup dry white wine
• 1 shallot, thinly sliced
• 1 bay leaf
• 1/4 teaspoon sugar
• Kosher salt and freshly ground pepper
• 4 tablespoons cold unsalted butter, cut into pieces
• 2 heads butter or Bibb lettuce, leaves separated
• 1/4 cup hazelnuts, toasted and chopped
• 2 tablespoons coarsely chopped fines herbes (chives, parsley and chervil)

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Instructions

1. Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
2. Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.
3. Photograph by Kana Okada