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RECIPE

Chef Sean Hartley/Palace Kitchen

Makes 4 servings

For the hazelnut cider vinaigrette:
1 1/2 teaspoons minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon chopped thyme
2 tablespoons cider vinegar
6 tablespoons hazelnut oil
Kosher salt and freshly ground black pepper

2 Washington apples, such as Honeycrisp, cored and julienned
2 loosely packed cups friseé, trimmed, washed, and dried
2 Belgian endives, cored and chopped
1/4 medium fennel bulb, cored and very thinly sliced
4 ounces Cougar Cheddar Gold cheese, crumbled
1/2 cup toasted Holmquist hazelnuts, chopped

To make the vinaigrette, combine the shallot, mustard, honey, thyme, and vinegar in a bowl and gradually whisk in the oil.  Season to taste with salt and pepper.

Put the apple, friseé, endive, and fennel in a large bowl.  Toss with as much vinaigrette as needed to lightly coat everything.  Season the salad to taste with salt and pepper.  Divide the salad among 4 chilled plates and sprinkle each serving with cheese and hazelnuts.  Serve.

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