In a bowl whisk together the vinegar and salt and pepper to taste. Drizzle in the hazelnut oil, gradually at first, whisking, to form an emulsion. Then add oil at a faster rate, whisking to retain th e emulsion. When one cup of the oil has been incorporated into the mayonnaise, stir in the herbs. Pile the lettuce on a plate in a mound, drizzle it with 1 tablespoon of oil and 2 teaspoons of vinegar. Remove the eggs from the bowl with a slotted spoon, lightly dry them with a paper towel, trim o ff loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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