5ouncesbutter lettuce leaveswashed, dried and torn into bite size pieces
1carrotshaved into thin ribbons
¼cuploosely packed fresh mint leaves
2ouncestoasted hazelnutscoarsely chopped
several shavings Pecorino Romano cheese
To make the dressing, whisk together sour cream, lemon juice, cheese and chives. Season to taste with kosher salt and freshly ground black pepper. Pour into the bottom of a large salad bowl. Add butter lettuce leaves and toss until leaves are coated with dressing.
Transfer dressed lettuce to serving platter. Top with remaining ingredients and serve.