Fig apple and fennel salad with hazelnutdressing

INGRIDIENTS

1/2 cup (75g) whole hazelnuts

1 granny smith apple, cored, quartered, thinly sliced

4 ripe figs, coarsely torn

1 small fennel bulb, trimmed, finely shaved

2 green witlof, trimmed, leaves separated

1 cup watercress sprigs

Hazelnut dressing:

1 egg yolk

2 teaspoons Dijon mustard

1 tablespoon Champagne or sherry vinegar

2 teaspoons honey

125ml (1/2 cup) hazelnut oil

DIRECTIOINS

Step 1

To make the dressing, place egg yolk, mustard, vinegar and honey in a bowl and use a balloon whisk to whisk until well combined. Add oil in a thin, steady stream, whisking continuously until well incorporated. Season with salt and freshly ground black pepper.

Step 2

Preheat oven to 180°C. Spread the hazelnuts on an oven tray. Roast for 7-8 minutes, or until toasted. Place in a clean tea towel and rub to remove skins. Coarsely chop.

Step 3

Place hazelnuts, apple, fig, fennel, witlof and watercress in a large bowl and gently toss to combine. Place on serving plates. Drizzle with dressing and serve immediate

 

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