Fennel and apple salad with hazelnuts

Delight in a refreshing combination of crisp fennel, sweet apples, and crunchy hazelnuts in this tantalizing salad bursting with flavors.

Ingredients:

• 1/2 cup hazelnuts
• 3 tablespoons Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 tablespoons roasted hazelnut oil
• 1 medium Granny Smith apple (about 230g)
• 1 large fennel bulb with stalks (about 370g)
• 1 head Boston lettuce (5 to 170g), separated into leaves
• 60g Parmigiano-Reggiano cheese, grated (about 1 cup)

Instructions:

1. Preheat the oven to 300°F. Place a sheet of parchment paper on a baking sheet. Spread the hazelnuts evenly on the prepared baking sheet. Bake in the oven until they become very fragrant, which should take about 25 minutes. Remember to stir them once after 15 minutes. Let the nuts cool down for approximately 5 minutes. Then, place them on a kitchen towel and gently rub off the skins. Coarsely chop the nuts and set them aside.
2. In a medium bowl, mix together vinegar, mustard, honey, salt, and pepper. Slowly and steadily pour in the oil while whisking continuously until it becomes emulsified.
3. Remove the core from the apple and cut it into quarters. Using a mandoline, slice the apple quarters thinly (about 1/8 inch) and place them in a large bowl. Separate the fennel stalks from the bulb. Chop the fronds until you have 2 tablespoons and discard the stalks. Cut the bulb into quarters, remove the core, and thinly slice it (about 1/8 inch) using a mandoline. Add the shaved fennel bulb and chopped fronds to the bowl with the sliced apple.
4. Drizzle 6 tablespoons of the dressing over the fennel mixture and toss everything together until well coated. Place the lettuce on a platter and top it with the fennel mixture, cheese, nuts, and the remaining dressing.

Summary:

• Calories: 1990 kcal
• Fat: 161 g
• Protein: 70 g
• Carbs: 75 g
• Potassium: 2442 mg
• Magnesium: 260 mg