For the Salad
1 small-medium head leaf lettuce of your choice
2 thick cut slices of good bacon
3 tbsp hazelnuts
3 tbsp red wine vinegar
1 ½ tbsp maple syrup
Salt
Preheat the oven to 350 degrees. Wash, dry and tear the lettuce into bite sized pieces. Set aside in a large salad bowl. Cut the bacon into small pieces, roughly ¼ inch by ¼ inch, and set aside. Toast the hazelnuts 10 minutes, then using a clean dish towel, gently rub off any loose skins. Roughly chop the nuts and set aside.
When ready to serve, set a small pan over medium heat and fry the bacon until crisp. Using a slotted soon, remove the bacon from the pan and add it to the lettuce, retaining the bacon drippings. To the drippings, add the vinegar and maple syrup. (Stand back as you do this because the hot drippings will spatter.) Whisk well, and then immediately pour the warm dressing over the salad and add the hazelnuts. Toss and taste for seasoning. You may want a little salt and a splash more vinegar (we added a little of both.) Serve immediately.