Roasted Oregon Hazelnut Salad
Yield: 10 servings.

       1 head Romaine, torn into bite-size pieces 
       1 avocado, peeled and cubed 
       2 tomatoes, seeded and cubed 
       1/2 cup roasted Oregon hazelnuts 
       1/2 cup alfalfa sprouts 
       1/3 cup green onions, sliced 
       1/2 cup mozzarella cheese, shredded
       Dressing: 
              2 tablespoons white wine vinegar 
              2 tablespoons Dijon mustard 
              1/3 cup olive oil 
              freshly ground pepper, to taste

Chop nuts, saving a few whole nuts for garnish. In a large salad bowl, toss
Romaine, avocado, tomatoes, nuts, sprouts, onions, and cheese. In a small
bowl, whisk together vinegar and mustard. Gradually drizzle in olive oil.
Whisk; add pepper. Chill and pour over salad just before serving. Garnish with
whole roasted hazelnuts.