Roasted Hazelnut and Chopped Romaine Salad – – raw hazelnuts, olive oil, sea salt, gem romaine, Shallot Vinaigrette (see recipe link below), Preheat oven to 350 degrees F. ; Place raw hazelnuts in one layer on a sheet pan. Heat the nuts in the oven for about 10 minutes. A roasted aroma will tell you the nuts are perfectly roasted and not burned. Remove from the sheet pan to cool in a clean kitchen towel. ; Once cooled, rub the nuts in the towel to remove the skins. Preheat a skillet on the cooktop over medium heat. Place the olive oil in the pan, then the roasted nuts. Heat for a moment, rolling the nuts in the heated olive oil. Remove the nuts to a bowl and add salt to taste. Chop finely for salad topping.; Wash and dry the gem romaine. Regular romaine may be substituted. Chop into ribbons, place in salad bowl and toss with the vinaigrette. Top with chopped hazelnuts.; – (button link="http://roadtripflavors.com/recipe/shallot-vinaigrette-2/" type="big" color="green" newwindow="yes") RECIPE: Shallot Vinaigrette(/button)