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3 1/2 oz pancetta, thinly sliced
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2 bunches fresh asparagus
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1 tablespoon hazelnut oil
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3 tablespoons hazelnuts, skins removed
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1 head butter lettuce, washed and torn
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1 head green oakleaf lettuce, washed and torn
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5 oz goat cheese, sliced or crumbled
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2 tablespoons hazelnut oil
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1 tablespoon white wine vinegar
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1 tablespoon light olive oil
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