Salad

Master chef Nancy Silverton creates a salad named - "Butter Lettuce with Hazlenuts, Bacon, Gorgonzola Dolce, Egg and Sherry Vinaigrette" at Mozza restaurant on Melrose Ave in L.A. (Don Bartletti / Los Angeles Times / September 22, 2011)

Total time: 1 hour

Servings: 4 to 6

Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.

Sherry vinaigrette

2 tablespoons minced shallots

2 tablespoons Spanish sherry vinegar

1 1/2 teaspoons fresh-squeezed lemon juice, plus more to taste

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1/4 cup extra-virgin olive oil

Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper or lemon juice if desired. This makes about one-third cup vinaigrette, more than is needed for the remainder of the recipe. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to 3 days. Bring it to room temperature before serving.

Salad and assembly

6 slices thick-cut applewood-smoked bacon

1/2 cup hazelnuts

1 tablespoon hazelnut oil

Kosher salt

2 heads butter lettuce

Sherry vinaigrette

1 tablespoon plus 1 teaspoon fresh squeezed lemon juice