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Servings 2

Ingredients
  

  • 8-10 leaves large red butter lettuce washed and gently torn in medium-sized pieces, or other lettuces!
  • ½ Fuji apple
  • ¼ cup thinly sliced leek green or white parts
  • 3 Tbsp . olive oil
  • ¼ tsp . Maldon smoked sea salt or other flaky sea salt, smoked optional
  • ¼ cup toasted hazelnuts
  • ¼ cup chèvre goat’s cheese
  • 2 tsp . red wine vinegar
  • sea salt to taste

Instructions
 

  • Heat olive oil in frying pan over medium heat. Add leeks and sea salt and stir occasionally, cooking until crisp, about 2 minutes. Don’t burn. Remove from heat, and drain oil into a small bowl.
  • Add red wine vinegar to oil and whisk with a fork to blend. If not already toasted, toast hazelnuts in a pan on the stove or in a toaster oven at high heat for a couple minutes. Be careful not to burn! Roughly chop.
  • Assemble salad, layering leaves with apples, crumbled chèvre, and chopped hazelnuts. Drizzle with dressing mixture. Add a few sprinkles of sea salt, to taste.