Washington Apple Salad with Cougar Gold and Holmquist Hazelnuts Recipe

From: TABLE MANNERS

Recipe courtesy: Chef Sean Hartley, Palace Kitchen, tomdouglas.com/palace/index.html

Serves: 4

Ingredients:

• 2 Washington apples, such as Honeycrisp, cored and julienned
• 2 loosely packed cups friseé, trimmed, washed, and dried
• 2 Belgian endives, cored and chopped
• ¼ medium fennel bulb, cored and very thinly sliced
• 4 ounces Cougar Gold cheese (a sharp aged white cheddar), crumbled
• ½ cup toasted Holmquist hazelnuts, chopped
• Hazelnut Cider Vinaigrette

Directions:

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