Little Gem Salad with Lemon Cream and Hazelnuts

|Elevate your salad with this simple and delicious recipe|gem lettuce lettuce mint|4 garlic cloves smashed120 ml double cream½ teaspoon freshly ground black pepper plus moreCoarse salt35 g blanched hazelnuts3 tablespoons olive oil2 tablespoons fresh lemon juice dividedSeveral head of Little Gem lettuce cores removed leaves separated4 small carrots scrubbed thinly sliced lengthwise on a mandoline15 g mint leaves40 g ParmesanFlaky sea salt|Combine garlic cream and ½ tsp. pepper in a small bowl; season with salt. Cover and chill 1 hour.Meanwhile preheat oven to 180°. Toast hazelnuts on a rimmed baking sheet tossing occasionally until golden brown 810 minutes. Let cool before chopping coarsely.Strain cream mixture into a large bowl and add oil. Whip to soft peaks then whisk in 1 Tbsp. lemon juice. Taste and season with more salt and pepper if needed.Toss lettuce carrots mint and half the hazelnuts with remaining 1 Tbsp. lemon juice in another 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 top with salad. Shave cheese over salad and top with cracked pepper sea salt and remaining hazelnuts.|10.00 minutes|4|Bon Appetit