Butter Lettuce salad with Summer Fruits and Hazelnut Vinaigrette

Portland summers are perfection. The weather is glorious and the farmers’ markets brim with local fruit, lettuces, and Willamette Valley hazelnuts. This salad is a summer celebration meal you can put together after a successful trip to the market.

 

3 T. sherry vinegar

1 shallot, finely minced

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/3 C. hazelnut oil

 

1 head butter lettuce, leaves washed, dried, and torn into bite-sized pieces

2 packed C. baby arugula

Kosher salt

Freshly ground black pepper

4 ounces fresh chevre (goat cheese), such as Portland Creamery

2 ripe peaches, sliced or diced (grilled if desired)

3/4 C. fresh blueberries

1/2 C. chopped roasted hazelnuts

 

Make the hazelnut vinaigrette: Combine the vinegar, shallot, 3/4 tsp. salt, and 1/4 tsp. black pepper in a small bowl and marinate about 10 minutes. Add the hazelnut oil and whisk until blended. Set aside. Make the salad: In a bowl, combine the lettuce and arugula. Drizzle with 2 T. vinaigrette and toss, adding more until the leaves are lightly coated and glistening, but not dripping. Taste and season with the salt and black pepper. Crumble the chevre on top, followed by the peaches, blueberries, and hazelnuts. Drizzle with a little more vinaigrette and serve