Dandelion, Apple, Hazelnut Sald

This is another dandelion salad I hope you enjoy

Apple Cider Vinaigrette:
1/4 cup apple cider
3 Tbsp. cider vinegar
Salt
Freshly ground black pepper
1/4 tsp. ground Aleppo pepper
1/3 cup extra virgin olive oil

Nuts:
1/2 cup hazelnuts
1 Tbsp. olive oil
Salt
Freshly ground black pepper

Salad:
2 apples of different varieties, such as Granny Smith and Gala
1/4 pound cleaned dandelion greens
3 green onions, thinly sliced
1/4 cup dandelion petals (optional)

Make Vinaigrette: Whisk together apple cider vinegar, apple cider, salt, freshly ground black pepper, and Aleppo pepper.  Drizzle in olive oil, whisking constantly, until dressing thickens and emulsifies. Taste and add salt, freshly ground black pepper, or vinegar, as needed.

Prepare Nuts: Preheat oven to 325°F. Toss nuts with 1 Tbsp. olive oil; season with salt and freshly ground pepper. Spread nuts in single layer in baking pan, and bake until nuts are lightly toasted, about 8-10 minutes. Cool nuts. Break nuts into large pieces by smacking with meat pounder or the bottom of a sturdy coffee mug. (For ease of clean-up, and to avoid chasing nuts around the room, put nuts in baggie before you start smacking them.)

Prepare Salad: Slice apples into paper-thin slices using a mandoline or other vegetable slicer. Put in bowl large enough to hold all ingredients and toss apples with a small amount of dressing (this prevents apples from discoloring). Add dandelion greens and green onions. Toss well with enough dressing to lightly coat greens (there will be leftover dressing). Sprinkle toasted hazelnuts and dandelion petals (if using) over top of salad. Taste and add salt or freshly ground black pepper, as needed. Serve immediately.


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