Oregon Fall Salad
Description
Hazelnuts, apples, and sharp Cheddar combine with mixed salad greens and an apple cider vinaigrette to make a hearty Oregon fall salad.
Ingredients
•
1 tablespoon extra virgin olive oil
•
1/2 teaspoon cider vinegar
•
sea salt to taste
•
coarse ground black pepper to taste
•
1 (10 ounce) bag mild field salad greens, or to taste
•
1/2 cup hazelnuts
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2 apples, cored and sliced paper-thin
•
1/3 cup sharp Cheddar cheese rectangles
Directions
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.