Apple, hazelnut and cheddar salad
Indulge in a delightful mix of crisp apples, crunchy hazelnuts, and sharp cheddar cheese in this savory and sweet salad. Perfect for a refreshing meal.
Ingredients:
- ½ cup raw hazelnuts, skins removed
- 1 Tablespoon butter
- good sea salt
- 1 1/2 Tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons honey (I used Savannah Bee Co.’s Cheese Honey)
- 3 Tablespoons hazelnut oil
- Freshly ground pepper
- 1 granny smith apple, sliced as thin as possible
- 3 cups of Boston bibb lettuce, washed, dried and torn into pieces
- 2 dried calymyrna figs, roughly chopped
- 60g of a really good, aged cheddar (I used Montegomery’s Cheddar), one that crumbles well.
Instructions:
- Preheat the oven to 200 °C. Prepare a baking sheet by lining it with parchment paper.
- Melt the butter and mix it with the hazelnuts and a couple of pinches of sea salt.
- Bake in the oven until they turn golden brown. This process happens quickly. Allow them to cool down. Place them in a plastic bag and gently crush them with a meat mallet to break them apart slightly.
- In a large bowl, mix together vinegar, dry mustard, and honey. Gradually whisk in the oil. Season with pepper to your liking.
- Combine the apples and lettuce with the vinaigrette and toss until evenly coated.
- Sprinkle the hazelnuts and figs, crumble the cheddar on top, and then serve.
Summary:
- Calories: 1369 kcal
- Fat: 113 g
- Protein: 27 g
- Carbs: 74 g
- Potassium: 1405 mg
- Magnesium: 181 mg