Curried Butternut Squash and Apple Soup
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Apple Hazelnut and Cheddar Salad
Ingredients
- ½ cup raw hazelnuts, skins removed
- 1 Tablespoon butter
- good sea salt
- 1 1/2 Tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons honey (I used Savannah Bee Co.’s Cheese Honey)
- 3 Tablespoons hazelnut oil
- Freshly ground pepper
- 1 granny smith apple, sliced as thin as possible
- 3 cups of Boston bibb lettuce, washed, dried and torn into pieces
- 2 dried calymyrna figs, roughly chopped
- 2 ounces of a really good, aged cheddar (I used Montegomery’s Cheddar), one that crumbles well.
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