Endive, Avocado & Comté Salad

recipe

• Step 1
  Roughly chop the hazelnuts & toast them. In a hot dry pan, add the hazelnuts & sauté for a couple of minutes, until lightly golden. Set aside.
• Step 2
  Prepare the vinaigrette. In a small bowl, combine : the mustard, apple cider vinegar & 1 tablespoon of olive oil per portion. Season with salt & pepper to taste. For a sweet & savory vinaigrette, add a drizzle of honey.
• Step 3
  Wash & slice the endives into bite-size pieces.
• Step 4
  If you wish, peel the apples. Wash & slice the apples into thin strips, then slice them into small pieces.
• Step 5
  Slice the avocado in half & remove the skin. Small dice the avocado.
• Step 6
  Small dice the comté cheese.
• Step 7
  In a bowl or plate, serve the endives with the apple slices, avocado, comté cheese & toasted hazelnuts. Drizzle over with vinaigrette and toss to combine. Enjoy !