Lettuce Hearts with Shaved Hazelnuts
['1/2 cup vegetable oil', '2 tablespoons (or more) fresh lemon juice', 'Kosher salt', '4 heads of Little Gem or 2 heads of Bibb lettuce, leaves separated and hearts halved through root (about 8 cups)', '1 cup mixed flat-leaf parsley, sorrel, and nasturtium leaves', '5 blanched hazelnuts']
Whisk oil and 2 tablespoons lemon juice in a medium bowl to blend. Season vinaigrette with salt and more lemon juice, if desired.
Arrange lettuce on a serving platter; spoon vinaigrette over and garnish with herbs. Finely grate hazelnuts over.
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