Apple Salad with Roasted Hazelnuts

For the Salad

½ cup lightly roasted and roughly chopped hazelnuts

1 head of radicchio, thinly sliced

1 box baby arugula

3 sticks of celery, diced

3 Granny Smith apples, cored and thinly sliced

½ cup fresh dill, chopped

1 cup dried apricots, chopped

Salt and pepper to taste

Dressing

1 tbsp dijon mustard

1 tsp honey

2 tbsp Colavita White Balsamic Vinegar

¼ cup Colavita EVOO

First, make the dressing:

Place all the dressing ingredients in a bowl and whisk to combine. You may need to whisk again before drizzling over the salad to make sure the oils and vinegars are well combined. They will separate if left alone too long.

Assemble the salad:

Place the radicchio, arugula, celery, apples, apricots, and dill in a large salad bowl. Sprinkle with salt and pepper.

Drizzle the dressing over the salad and toss to combine. Taste and adjust seasoning.

Sprinkle on the chopped hazelnuts and serve.

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Apple Salad with Roasted Hazelnuts