Romaine Hazelnut Apple and Cheddar Salad Recipe

How to make it

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• Preheat oven to 325 then toast hazelnuts on baking sheet for 25 minutes.
• Remove from oven and immediately cover with a damp towel.
• Invert another baking sheet over the first one to hold in the steam.
• After 5 minutes remove skins from nuts then cool completely and grind in food processor.
• Transfer ground hazelnuts to a 3 quart stainless steel bowl.
• Add sherry wine vinegar and whisk to combine.
• Add safflower oil and whisk until blended then season with salt and pepper.
• Use a handheld immersion blender or a food processor to blend dressing until smooth.
• Cover with plastic wrap and set aside at room temperature until needed.
• Toast and skin remaining hazelnuts as previously described for the dressing.
• Cool to room temperature then cut in half and set aside until needed.
• In a stainless steel bowl add lemon juice to 2 cups of cold water.
• Core and quarter apples then slice and place in lemon juice mixture to prevent discoloration.
• Divide and arrange romaine pieces on four plates.
• Drain apples in a colander then rinse under cold running water and shake dry.
• Arrange apple slices around lettuce with the skin side touching or near the edge of the plate.
• Whisk the dressing then dress romaine and applies on each plate with 2 tablespoons dressing.
• Sprinkle cheddar cheese and hazelnuts on the center of each salad.
• Drizzle 2 tablespoons more of the dressing over the cheese and hazelnuts and serve immediately.