Salad With Apple, Celery, Hazelnuts And Roquefort Cheese

• Salad Dressing
• 1 tablespoon good quality honey
• 3 tablespoons cider vinegar
• 3 tablespoons extra virgin olive oil (OR 2 tablespoons hazelnut oil plus 1 tablespoon bland oil, such as canola)
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper
• Salad
• 1 sweet red apple, such as braeburn or fuji, cored and sliced thinly (about 2 cups)
• 2 stalks crisp celery, sliced very thinly on bias (approximately 1 1/2-2 cups)
• 1 head red leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) or 1 head green leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about)
• 1/4 cup loosely packed torn fresh parsley leaves
• 1 medium red onion, sliced into crescents (optional)
• 1/2 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely
• 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

1. Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.
2. In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.
3. Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.
4. Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.
5. Serve immediately.

salad dressing, honey, cider vinegar, extra virgin olive oil, salt, fresh ground black pepper, salad, sweet red apple, stalks crisp celery, red leaf, parsley, red onion, hazelnuts, cheese

Taken from www.food.com/recipe/salad-with-apple-celery-hazelnuts-and-roquefort-cheese-105204 (may not work)