Apple and hazelnut salad
- 100ml extra-virgin olive oil
- 3 tbsp cider vinegar
- a large pinch of caster sugar
- 50g blanched hazelnuts
- 270g mixed salad leaves
- 2 red-skinned eating apples, cored and thinly sliced
Make the dressing and toast the nuts a few hours ahead.
Whisk together the olive oil and vinegar with the caster sugar and season with salt and freshly ground black pepper.
Toast the hazelnuts in a nonstick frying pan over a medium-high heat for 7-8 minutes, shaking the pan to toast them evenly. Let them cool slightly and then roughly chop.
To serve, tip the salad leaves and the apple slices into a bowl. Pour over the dressing and toss together then scatter with the hazelnuts.
Use British eating apples, when in season, and if you have cobnuts in the garden they would make lovely substitutes for the hazelnuts.