Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.

Ingreadient

• 1 tablespoon extra virgin olive oil
• ½ teaspoon cider vinegar
• sea salt to taste
• coarse ground black pepper to taste
• 1 (10 ounce) bag mild field salad greens, or to taste
• ½ cup hazelnuts
• 2 apples, cored and sliced paper-thin
• ⅓ cup sharp Cheddar cheese rectangles

Direction

1. 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.
2. 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.
3. Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

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