Oregon Fall Salad

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon cider vinegar
• Sea salt to taste
• Coarse ground black pepper to taste
• 1 (10 ounce) bag mild field salad greens, or to taste
• 1/2 cup hazelnuts
• 2 apples, cored and sliced paper-thin
• 1/3 cup sharp Cheddar cheese rectangles

Directions

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.

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.

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