Escarole Salad with Red Quinoa and Hazelnuts

Ingredients

• 1/4 cup red quinoa, rinsed and drained
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon plus 1 teaspoon honey
• Fine sea salt
• Pepper
• 1 head of escarole, chopped into bite-size pieces
• 1 Granny Smith apple—halved, cored and thinly sliced on a mandoline
• 1/2 cup toasted hazelnuts, chopped

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