Autumn Salad with Apples, Comte, and Hazelnuts

• 8 cups mixed greens, cleaned
• 1 medium apple (Granny Smith or other firm, tart-sweet variety), peeled and thinly sliced into matchsticks
• 2-3 ounces Comte cheese, cut in matchsticks
• 1/4 cup sliced celery hearts
• 1 cup Cider Dressing
• Salt
• 1/4 cup chopped toasted hazelnuts
• 1 cup apple cider or juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon finely chopped shallots
• 1 teaspoon Dijon mustard
• 1/2 cup pure olive oil or a mild vegetable oil
• 1 teaspoon hazelnut oil, optional
• Salt and pepper
• (makes about 3/4 cup or 4 to 6 servings)

1. In a large bowl, use your hands or two wooden spoons to toss together the lettuce, apple, cheese, and celery hearts.
2. Drizzle in enough dressing to lightly coat the salad; reserve remaining dressing.
3. Season the salad with a little salt, if necessary, and divide among four plates.
4. Sprinkle salad with hazelnuts and drizzle with equal portions of the remaining Cider Dressing.
5. Place the cider and vinegar in a small saucepan and bring to a boil.
6. Lower the heat and simmer until reduced to 3 tablespoons of liquid.
7. Pour it into a small bowl and add the shallots and mustard.
8. Whisk to combine, then slowly whisk in the olive oil and the hazelnut oil, if using.
9. Season to taste with salt and pepper.
10. Place the nuts on a baking tray and roast in a 325F oven for 57 minutes, until they turn one shade darker and become fragrant.
11. Watch them closely and be careful not to burn them!
12. If its necessary to remove the skin, as is often the case with hazelnuts, place the warm nuts in a dish towel and rub together (the skin will come off in flakes) until clean.

mixed greens, apple, cheese, celery hearts, salt, hazelnuts, apple cider, apple cider vinegar, shallots, mustard, olive oil, hazelnut oil, salt

Taken from www.epicurious.com/recipes/food/views/autumn-salad-with-apples-comte-and-hazelnuts-383434 (may not work)