This is a crisp and pleasing salad that gives you a chance to show off the subtle, clean-tasting apples you can find in the fall and winter, such as Macoun, Braeburn, or Gala (though it’s great with tart Granny Smith apples any time of year). It gets a mellow richness from Comté, a high-quality Swiss-style cheese that’s made in France, and the nuttiness of the cheese is echoed by the hazelnuts. (Walnuts would be a fine substitute, however.) I frequently use apple cider for the basis of sauces and dressings, because it’s lightly fruity but still fairly neutral, so it blends well with lots of different things. When cooked down or reduced, cider gets almost syrupy, which gives body as well as flavor to the dressing.

　　

Ingredients

makes 4 servings

　　8 cups mixed greens, cleaned

　　1 medium apple (Granny Smith or other firm, tart-sweet variety), peeled and thinly sliced into matchsticks

　　2-3 ounces Comté cheese, cut in matchsticks

　　1/4 cup sliced celery hearts

　　1 cup Cider Dressing

　　Salt

　　1/4 cup chopped toasted hazelnuts

　　

Cider Dressing

1 cup apple cider or juice

　　2 tablespoons apple cider vinegar

　　1 tablespoon finely chopped shallots

　　1 teaspoon Dijon mustard

　　1/2 cup pure olive oil or a mild vegetable oil

　　1 teaspoon hazelnut oil, optional

　　Salt and pepper

　　(makes about 3/4 cup or 4 to 6 servings)

　　

Step 1

In a large bowl, use your hands or two wooden spoons to toss together the lettuce, apple, cheese, and celery hearts. Drizzle in enough dressing to lightly coat the salad; reserve remaining dressing. Season the salad with a little salt, if necessary, and divide among four plates. Sprinkle salad with hazelnuts and drizzle with equal portions of the remaining Cider Dressing.

　　

Cider Dressing

Step 2

Place the cider and vinegar in a small saucepan and bring to a boil. Lower the heat and simmer until reduced to 3 tablespoons of liquid. Pour it into a small bowl and add the shallots and mustard. Whisk to combine, then slowly whisk in the olive oil and the hazelnut oil, if using. Season to taste with salt and pepper.

　　

Toasting Nuts

Step 3

Place the nuts on a baking tray and roast in a 325°F oven for 5–7 minutes, until they turn one shade darker and become fragrant. Watch them closely and be careful not to burn them! If it’s necessary to remove the skin, as is often the case with hazelnuts, place the warm nuts in a dish towel and rub together (the skin will come off in flakes) until clean.

　　Cooks' Note

　　I've suggested that you peel the apple because many varieties have an unpleasantly thick, waxy skin. However, if you have a great farmers' market apple with a beautiful thin skin, you don't have to peel it. In other words, it's your call.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.