Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.
Ingredients
- Extra virgin olive oil: 1 Tbsp
- cider vinegar: 0.5 tsp
- sea salt: (to taste)
- coarse ground black pepper: (to taste)
- bag mild field salad greens: 1 piece (10 ounce, to taste)
- hazelnuts: 0.5 cup
- apples, cored and sliced paper-thin: 2 piece
- sharp Cheddar cheese rectangles: 0.33333 cup
Metric Conversion
Stages of cooking
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Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
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Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
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Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.
