Apple, Hazelnut And Cheddar Salad

By Food52
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½ cup raw hazelnuts, skins removed

1 Tablespoon butter

good sea salt

1 1/2 Tablespoon apple cider vinegar

1 teaspoon dijon mustard

2 teaspoons honey (I used Savannah Bee Co.’s Cheese Honey)

3 Tablespoons hazelnut oil

Freshly ground pepper

1 granny smith apple, sliced as thin as possible

3 cups of Boston bibb lettuce, washed, dried and torn into pieces

2 dried calymyrna figs, roughly chopped

2 ounces of a really good, aged cheddar (I used Montegomery’s Cheddar), one that crumbles well.

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