Caramelized Apple and Hazelnut Salad is a scrumptious side dish for chicken or salmon.
Friday night we went to The Butchershop, Glasgow’s best place to eat grass-fed steaks. Have I eaten at all the steak restaurants in Glasgow, you may ask? No. Only this one. It’s that good.
Whilst contemplating starters, we homed in on their caramelized apple and hazelnut salad with goat cheese. I usually don’t eat cheese but goat cheese does sneak its way onto my plate on special occasions (like going to The Butchershop), but upon asking the waiter if the cheese was breaded, he confirmed it wasn’t gluten-free. Fail.
I resolved to create the salad at home but having no idea what it even looked like, this is my loose interpretation.
Caramelized Apple and Hazelnut Salad
Caramelized apple and hazelnut salad makes a wonderful appetizer or side salad for any meal. Add goat cheese for extra zing.
For the Salad:
- 1 bag mixed greens
- 1/3 cup hazelnuts
- 2 apples I like Pink Lady
- 1/2 lemon juice
- 2 tbsp ghee
- 3 tbsp honey
For the Caramelized Apples:
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 cup olive oil
- Pinch of sea salt
- Roughly chop the hazelnuts (I cut them in half). In a dry skillet over medium heat, toast the nuts. Stir constantly and don’t walk away as they will go from raw to burned in an instant. Set aside.
- To make the apples: peel and slice the apples (I quartered them and then cut the slices from there…don’t make them so thin that they’ll fall apart during cooking). In a large skillet over medium-high heat, toss the apples with the lemon juice, butter and honey. Cook for about 10 min or until the honey has reduced into a thick sauce. Set aside to cool.
- To make the dressing: combine the vinegar, honey and mustard in a small bowl. Drizzle in the olive oil while whisking to incorporate it. Add a pinch of sea salt to taste.
- Assemble the salad: greens on the bottom, drizzle of dressing, spoonful of the apples on top, and sprinkle with toasted hazelnuts.
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