Oregon Fall Salad
Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.
Ingredients
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1 tablespoon extra virgin olive oil
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½ teaspoon cider vinegar
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sea salt to taste
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coarse ground black pepper to taste
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1 (10 ounce) bag mild field salad greens, or to taste
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½ cup hazelnuts
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2 apples, cored and sliced paper-thin
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⅓ cup sharp Cheddar cheese rectangles
Description
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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.
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