Green salad with octopus in a mustard & hazelnut dressing

Serves 4

500g octopus tentacles
1 bay leaf
2 tbsp olive oil
300g butterhead lettuce
300g lollo rosso lettuce
200g baby arugula leaves
200g baby spinach leaves
3 green onions finely chopped
For the dressing:
200 ml olive oil
70 ml lemon
1 tbsp prepared mustard
1 tbsp honey
40g hazelnuts
Salt
Freshly ground pepper

In a food processor, beat together the olive oil, lemon juice, mustard, honey, hazelnuts, salt, and freshly ground pepper until a thick and creamy dressing appears.
Place the octopus tentacles in a pot. Add 1 glass of water and the bay leaf. Bring to a boil and turn heat down immediately to low.
Let octopus simmer for 1-1½ hours. When ready, drain and let cool. Cut the octopus tentacles first in half lengthwise and then into pieces 2-3 cm thick. Transfer into a bowl. Add the 2 tbsp olive oil, salt, and freshly ground pepper to the octopus. Mix well.
In a nonstick, ribbed skillet brown the octopus pieces over high heat until light golden and fragrant. Hand-cut all leafy greens and place in a bowl. Add green onions.
Drizzle the dressing over the salad and add the octopus. Toss well and serve.