Name: Apple salad with raspberry dressing
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1
Ingredients: 70g hazelnuts; 100g fresh raspberries or frozen raspberries; 40.00 ml red wine vinegar; 11.80 gm Brand Dijon Mustard; 14.40 gm honey; 60ml olive oil; 3 Granny Smith apples, thinly sliced; 120g packet baby rocket leaves; 100g goat's cheese, crumbled

Apple salad with raspberry dressing

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Prep Time:
35 minutes

Cook Time:
10 minutes

Total Time:
45 minutes

Impressive gourmet salad with apple, raspberry, honey, rocket, and goat cheese.

Ingredients:

70g hazelnuts
100g fresh raspberries or frozen raspberries
40.00 ml red wine vinegar
11.80 gm Brand Dijon Mustard
14.40 gm honey
60ml olive oil
3 Granny Smith apples, thinly sliced
120g packet baby rocket leaves
100g goat's cheese, crumbled

Instructions:

Heat your oven to 180 degrees Celsius.
Spread hazelnuts on a baking tray and bake for 10 minutes until toasted. Let them cool, then rub in a clean tea towel to remove skins and chop coarsely.
Mash half of the raspberries in a small bowl using a fork. Mix in vinegar, mustard, and honey. Whisk together. Drizzle in the oil while whisking. Season with salt and pepper to taste.
Assemble the apple slices, arugula, and leftover raspberries on a large platter. Top with crushed hazelnuts and crumbled goat cheese. Finish with a generous drizzle of raspberry dressing.

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