1 teaspoon Champagne vinegar
1/8 teaspoon kosher salt, more to taste
1 1/2 tablespoons hazelnut or walnut oil
6 cups tender baby greens, loosely packed
Handful soft mixed fresh herbs, such as cilantro, mint, parsley, and/or basil
1/4 cup toasted hazelnuts, roughly chopped
Combine the vinegar and salt in a small bowl and mix well to dissolve the salt. Slowly whisk in the oil.
Place the greens, herbs, and hazelnuts in a large bowl and toss with the vinaigrette. Season with more salt to taste.
*Based on original recipe by Melissa Clark (In The Kitchen With A Good Appetite)