Thirty (30) minutes before tossing the salad, finely chop the mint leaves and place in a small bowl with the oil; set aside to 'steep'.
When you are ready to serve, add the vinegar and salt to taste (adding the vinegar earlier will cook and discolor the mint); then toss with the prepared Bibb lettuce.
Place on serving plates and scatter chopped nuts over the top.
* Harvest only the small young mint leaves, as older mint leaves tend to be bitter. All mint leaves are best used fresh and should be stored only briefly, in plastic bags, in the refrigerator. It is best to hold off rinsing the mint leaves until you are ready to use them
** An extra light olive oil is also excellent with this salad.
Salade de Menthe Recipe: https://whatscookingamerica.net/salad/saladementhe.htm