Serves 4
VINAIGRETTE
| 1/4 | cup skinned hazelnuts |
| 2 | tablespoons white wine vinegar |
| 1 | small shallot, finely chopped |
| 1 | teaspoon whole grain mustard |
| Salt and pepper, to taste | |
| 1/4 | cup hazelnut oil |
| 1/4 | cup canola oil |
1. Set the oven at 350 degrees. In a small baking dish, toast the hazelnuts, shaking the dish several times, until they are aromatic. Set aside to cool. Chop coarsely.
2. In a bowl, whisk the vinegar, shallot, mustard, salt, and pepper. Slowly whisk in the hazelnut and canola oils until the dressing emulsifies. Add the hazelnuts.
SALAD
| 3 | medium beets, rinsed and trimmed |
| Salt and pepper, to taste | |
| 1/2 | pound green beans, trimmed at stem ends |
| 4 | radishes, trimmed and thinly sliced |
| 1 | can (15 ounces) chickpeas |
| 1/2 | red onion, thinly sliced |
| 1 | large head butter lettuce |
1. Set the oven at 450 degrees. Set the beets on a sheet of foil. Fold up the edges to make a pouch. Set it on a rimmed baking sheet. Roast the beets for 45 to 55 minutes, or until tender. Leave to cool. Working over a plate, peel off the skins. Cut the beets into 1-inch pieces.
2. Bring a saucepan of salted water to a boil. Drop in the beans and cook for 2 minutes. Drain and rinse with cold water.
3. In a bowl, combine beets, radishes, green beans, chickpeas, and onions together.
4. Divide the lettuce into quarters. Set it on 4 plates and add the vegetable mixture. Sprinkle with vinaigrette.
Adapted from Anthony Bettencourt 
