Ingredients

• 1 tablespoon good quality honey
• 3 tablespoons cider vinegar
• 3 tablespoons extra virgin olive oil (OR 2 tablespoons hazelnut oil plus 1 tablespoon bland oil, such as canola)
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper
• 1 sweet red apple, such as braeburn or fuji, cored and sliced thinly (about 2 cups)
• 2 stalks crisp celery, sliced very thinly on bias (approximately 1 1/2-2 cups)
• 1 head red leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about) or 1 head green leaf lettuce (or combination of green leaf lettuce and mezclun,washed,dried and torn into bite-size pieces, about)
• 1/4 cup loosely packed torn fresh parsley leaves
• 1 medium red onion, sliced into crescents (optional)
• 1/2 cup hazelnuts, toasted lightly until fragrant, skinned and chopped finely
• 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

Instructions

1. Whisk honey, vinegar, oil, salt, and pepper in small, non-reactive bowl until combined.

2. In medium bowl, toss apple and celery with 2 tablespoons vinaigrette, let stand 5 minutes.

3. Toss lettuce, parsley, onions if using and remaining vinaigrette in large bowl; adjust seasoning with salt and pepper.

4. Divide greens among individual plates; top each with portion of apple/celery mixture, hazelnuts, and Roquefort.

5. Serve immediately.