Oregon Fall Salad Recipe

Oregon Fall Salad Recipe

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