Little Gem Salad with Lemon Cream and Hazelnuts

Directions

1. 1.

   Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.

2. 2.

   Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8–10 minutes. Let cool; coarsely chop.

3. 3.

   Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.

4. 4.

   Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.

5. 5.

   Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat. Spoon remaining lemon cream onto a platter and mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.