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OR Mushroom Stories, Edible Portland

Salad with Apples, Roasted Hazelnuts and Blue Cheese


Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness. Among the things it goes nicely with is Dungeness crab.

2–3 apples (Braeburn, Fuji or Honeycrisp)
5–6 cups mixed salad greens (including hearts of romaine and baby arugula)
1 scant cup crumbled blue cheese
1 cup roasted and skinned hazelnuts, coarsely chopped
Vinaigrette (recipe follows)

1. Peel and core apples. Cut the apples in half. Lay the flat side on a cutting board, slice into 1/4-inch slivers, and then cut the slivers into thirds. Place the apples in a small bowl and toss with enough vinaigrette to coat the pieces. You can prepare the apple mixture up to 1 hour ahead. If you hold it any longer the apples will absorb enough vinaigrette to overwhelm their flavor.

2. Toss greens with a little dressing in a large platter until lightly coated. Top with the apples, hazelnuts and cheese, and serve.

Makes 4 to 6 servings


This vinaigrette is wonderful to have on hand for any number of winter salads that incorporate fresh greens, fruits and nuts.

1/2 cup red or white wine vinegar
2 tsp balsamic vinegar
1 tsp sugar
1 tsp sweet honey mustard
1/2 tsp kosher salt
1/2 tsp vanilla extract
1/3 cup hazelnut oil*
1/3 cup canola oil

Whisk together the vinegars, sugar, mustard, salt and vanilla. Slowly whisk in the oils. Store in the refrigerator until ready to use.

Makes about 1 1/4 cups

Recipes from Jan Roberts-Dominguez, Oregon Hazelnut Country—The Food, The Drink, The Spirit

Photo by Leah Harb

*Monmouth-area hazelnut grower Barb Foulke of Freddy Guys Hazelnuts produces toasted hazelnut oil from her own hazelnut orchard. If you can’t find it in a store near you, go to www.freddyguys.com. You can also use canola oil in its place.

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