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Apple and Hazelnut Salad

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 non-stick 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

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 tsp cider vinegar
  • 1 small pinch of caster sugar
  • 15 g blanched Hazelnuts
  • Handful of mixed salad leaves
  • ½ red-skinned eating Apple cored and thinly sliced

Instructions

  • 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 non-stick 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

Notes

https://recipes.sainsburys.co.uk/recipes/salads/apple-and-hazelnut-salad