Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Slices bacon |
| 1 medium | Head romaine lettuce |
| ½ cup | Finely chopped hazelnuts (Oregon hazelnuts) |
| ¼ cup | Bacon drippings |
| ⅓ cup | Cider vinegar |
| 1 tablespoon | Sugar |
| 1 tablespoon | Water |
| ½ teaspoon | Salt |
| ¼ teaspoon | Dry mustard |
| ¼ teaspoon | Pepper |
Cook bacon until crisp; reserve ¼ cup drippings for dressing. Toss romaine (torn into bite-size pieces) in a large salad bowl.
Refrigerate until ready to serve. Mix bacon drippings, vinegar, sugar, water, salt, mustard and pepper. Cook until mixture starts to boil on stove top or in microwave oven; stir to dissolve sugar. Pour over salad greens and hazelnuts, tossing to coat. Crumble bacon and sprinkle over the top.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board