Radish Apple Salad With Toasted Hazelnuts

• 1 bunch radish bulbs, washed (reserve the green leaves for pesto - see recipe on food52)
• 50 - 60g skinned hazelnuts (filberts), gently toasted & ground
• 30g freshly grated pecorino/parmesan cheese
• 1 small clove of garlic, or to taste
• Skin of 1 kumquat (or some citrus either a tablespoon of juice or 1 teaspoon of zest)
• 1/3 - 1/4 cup grapeseed oil
• 1 sweet, crisp apple (I used Braeburn), cored and cut into small thin chunks
• 6 tablespoons radish leaf hazelnut pesto (recipe on food52)
• 3 tablespoons hazelnut oil
• Sea salt, pepper to taste

1. Make the pesto: Place the radish leaves, half of the chopped hazelnuts, grated cheese, garlic, citrus skin/zest/juice and 1/3 cup of the grapeseed oil to start with in a blender or food processor.
2. Blitz till smooth, scooping sides in/down in between pulses. Add more oil if required, though mixture liquifies easily. Remove from blender/processor and stir in the hazelnut oil. Season with salt and chilli pepper to taste and refrigerate till ready to use
3. Make the salad: Slice the washed radishes into rounds
4. In a bowl, combine the radishes, apple chunks and the remaining hazelnuts and hazelnut oil.
5. Stir in the pesto and stir well to combine. Season with more salt if need be. You can serve immediately or refrigerate for 1/2 hour - 1 hour before you serve

radish bulbs, hazelnuts, freshly grated pecorinoparmesan cheese, clove of garlic, kumquat, grapeseed oil, sweet, radish leaf hazelnut pesto, hazelnut oil, salt

Taken from food52.com/recipes/6660-radish-apple-salad-with-toasted-hazelnuts (may not work)