APPLE HAZELNUT SALAD WITH DIJON MUSTARD VINAIGRETTE DRESSING ENJOY DAN:

APPLE HAZELNUT SALAD WITH DIJON MUSTARD VINAIGRETTE DRESSING

                                                                                                    By CHEF DAN:

Serves 4

INGREDIENTS:

6-7 cups Bibb lettuce romaine or Boston lettuce

2-3 apples, Braeburn, or Fuji, peeled and cored

1 cup Gorgonzola cheese, crumbled

1 cup coarsely chopped and skinned hazelnuts

1/2-cup white wine vinegar

2 teaspoon balsamic vinegar

1 teaspoon EACH sugar and Dijon mustard

1/2-teaspoon EACH vanilla, and sea salt

1/3-cup walnut oil

1/3-cup olive oil

1/2-cup shredded Parmesan cheese

DIRECTIONS:

1.   For the vinaigrette, whisk together the vinegars, sugar, mustard, vanilla and salt in a container; then whisk in the oils.

2.   Slice apples into 1/4-inch thick slices, and then cut slices into thirds.

3.   Place apple in a bowl and toss with enough vinaigrette to coat.

4.   Add hazelnuts and sprinkle with more vinaigrette dressing and top with shredded Parmesan cheese.

ENJOY DAN:                                                 BON-APPETITE!!