Dinner Tonight: Apple, Beetroot, And Cheddar Salad Recipe

• 1 crisp eating apple
• 1 small, raw beet, about the same size as the apple
• 3 good handfuls of salad leaves
• 3 1/2 ounces mature, crumbly cheddar, thinly sliced
• 2 ounces hazelnuts
• 1 tablespoon hempseed or olive oil
• 2 tablespoons sunflower oil
• 1 tablespoon cider vinegar
• A pinch each of salt and sugar
• Freshly cracked black pepper

1. In the bottom of a large salad bowl, combine the vinegar, salt, and freshly cracked black pepper. Add the olive or hempseed oil in a slow stream, whisking constantly, to create an emulsion. Continue adding the rest of the oil in the same manner.
2. In a medium skillet, toast the hazelnuts over medium-high heat. If they are unskinned, toast until the skins crack then gather in a kitchen towel and roughly rub them together. The skins should slip away easily. Return to the skillet to toast.
3. Halve, core, and thinly slice the apple. Peel, trim, and thinly slice the beet. Add the salad greens to the bowl and toss, then add the apple and beetslices and the nuts. Crumble the cheddar slices over the top and finish with black pepper.

apple, apple, salad, crumbly cheddar, hazelnuts, olive oil, sunflower oil, cider vinegar, salt, freshly cracked black pepper

Taken from www.seriouseats.com/recipes/2008/10/apple-beetroot-and-cheddar-salad-recipe.html (may not work)