Little Gem Salad with Lemon Cream and Hazelnuts
['4 garlic cloves, smashed', '1/2 cup heavy cream', 'Kosher salt', '1/2 teaspoon freshly ground pepper, plus more', '1/4 cup blanched hazelnuts', '4 small carrots, scrubbed', '6 heads Little Gem lettuce', '3 tablespoons olive oil', '2 tablespoons fresh lemon juice, divided', '1/2 cup mint leaves', '1 1/2 ounces SarVecchio or Parmesan, shaved', 'Flaky sea salt']
Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8–10 minutes. Let cool; coarsely chop.
Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.
Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a 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 mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.
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