Roasted Oregon Hazelnut Salad

Roasted Oregon Hazelnut Salad

1 head Romaine – torn into bite-size pieces
1 avocado – peeled and cubed
2 tomatoes – seeded and sliced
1/2 cup roasted Oregon hazelnuts
1/2 cup alfalfa sprouts
1/3 cup green onions – sliced
1/2 cup Mozzarella cheese – shredded

                    DRESSING

2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1/3 cup olive oil
Freshly ground pepper – to taste

Chop nuts, saving a few whole nuts for garnish. In a large salad bowl, toss Romaine, avocado, tomatoes, nuts, sprouts, onions, and cheese. In a small bowl, whisk together vinegar and mustard. Gradually drizzle in olive oil. Whisk; add pepper. Chill and pour over salad just before serving. Garnish with whole roasted hazelnuts.