- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Tucked in among the tender lettuce leaves, fragrant fennel, sweet-tart Granny Smith apple, and toasty hazelnuts add a refreshing crunch to this fall salad.
Ingredient:
- 1/2 cup hazelnuts
- 3 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 tablespoons roasted hazelnut oil
- 1 medium Granny Smith apple (about 8 ounces)
- 1 large fennel bulb with stalks (about 13 ounces)
- 1 head Boston lettuce (5 to 6 ounces), separated into leaves
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
