Place all the vinaigrette ingredients in a clean jar with a tight-fitting lid and shake to combine; or whisk together everything, except the oil, in a medium bowl, then slowly whisk in the oil (you'll have extra dressing which can be refrigerated for up to 3 days).
Preheat oven to 325 degrees F; place rack in the center of the oven.
Lay bacon in a single layer, on a baking sheet, and bake until chewy, but not yet crisp, about 15-20 minutes; remove from oven and quarter the bacon slices.
Meanwhile, scatter the hazelnuts on a different baking sheet and toast them at the same time until they are golden and fragrant, about 12 to 15 minutes.
Once hazelnuts are cool enough to handle, place them in a clean kitchen towel and rub together to loosen skins; place in a small bowl and drizzle with hazelnut oil and a pinch of salt; toss.
Remove the lettuce leaves from the core and place in a large bowl; dress with 1/4 cup of the vinaigrette and the salt, gently massage with your hands to coat all the lettuce.
Slice the eggs and lay out flat on a work surface; season with salt and pepper and sprinkle with chives.
You can make individual salads or serve family style: Use largest leaves on the bottom to form cups into which you can place 2 sliced eggs, 2 bits of crumbled cheese, and 2 pieces of bacon. Use smaller leaves for the next layer and build the same way. Repeat, saving smallest lettuce leaves for the top. Sprinkle with hazelnuts.