Oregon Fall Salad

Ingredients

• 1 tablespoon extra virgin olive oil
• 0.5 teaspoons cider vinegar
• sea salt to taste
• coarse ground black pepper to taste
• 1 bag mild field salad greens , 10 ounce
• 0.5 cups hazelnuts
• 2 apples , cored and sliced paper-thin
• 0.33 cups sharp Cheddar cheese rectangles

Instructions

1. 1

   Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.

2. 2

   Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.

3. 3

   Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.