Preheat oven to 350 degrees 2. Wrap garlic (paper peel and all) in tinfoil, drizzle with a few drops of olive oil, roast about 20-25 minutes, or until the cloves are golden brown 3. Combine olive oil and lemon juice, set aside 4. Fit your food processor with the shredding attachment and feed the mustard greens into the opening, set shredded greens aside (if you are doing this by hand, roll greens into a cigar shape and slice to create thin ribbons - similar to a chiffonade) 5. In a heavy bottomed skillet, toast crushed hazelnuts over low heat, about 5 minutes or until the hazelnuts begin to warm through and are fragrant 6. Remove garlic from oven, press each clove to remove from peel, mash with a fork and whisk into olive oil and lemon juice to form the vinaigrette 7. Season dressing to your taste 8. In a large bowl, toss to combine shaved greens, lemon garlic vinaigrette and half of the crushed hazelnuts 9. Plate the salad and top with remaining hazelnuts

Much of this recipe can be made ahead, making it a perfect light lunch or side dish for company. The vinaigrette can be made up to a week ahead, and stored covered, in the refrigerator.