Tomato & Avocado Salad With Hazelnut Vinaigrette

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SF Gate


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1 1/2 ounces hazelnuts

1 tablespoon finely chopped shallot

1 teaspoon balsamic vinegar

2 tablespoons hazelnut oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 head butter lettuce

1 1/2 pounds ripe tomatoes, cored and cut into small dice

6 ounces fresh buffala mozzarella, cut into small dice

1 large firm-ripe Hass avocado, pitted, peeled and cut into small dice

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