French Salad w/Shaved Vegetables

3 heads Bibb or butter lettuce
leaves separated and washed
3 medium sweet heirloom carrots
shaved in ribbons with a vegetable peeler
sugar snap peas
1/2 lb, cut on the bias
1 head fennel
shaved thin on a mandolin
1/2 cup hazelnuts
toasted and cracked
2 egg yolks
Pinch of salt
1/2 cup virgin olive oil
1 tsp lemon juice
1/2 tsp cold water
2 cloves garlic
1 tsp Dijon mustard
1/2 cup crème fraiche
1/2 bunch chives
1/2 tsp piment d’espelette
1 Tbsp apple cider vinegar
2 large shallots
sliced thin and sautéed with 1 tbsp butter until caramelized
Salt and pepper
For the Salad
Prepare all of your lettuces, vegetables, and nuts. *other lettuce options: frisée, red, baby mache, baby kale, arugula
For the Aioli
Combine garlic and salt in a food processor and pulse a few times. Add mustard and egg yolks and pulse a few times. Turn on food processor and slowly add oil. Note: It is very important that the oil is added slowly so that it emulsifies. Add lemon juice and water about ½- way through adding the oil. Add water to thin, if necessary.
Note: you can use mayo in a pinch
To finish the dressing
Once the aioli is made, add the rest of the ingredients into the food processor and blend to combine and also to chop the caramelized shallots. Taste and adjust seasonings if needed.
To Serve
Toss, place, compose.. sing out loud! Present