Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy apples. Though you could use peeled apples, their colorful skin makes them pop visually.
In a small bowl, whisk together the vinegar, shallot, mustard, and 1/2 tsp. each salt and pepper. Whisk in the oil in a slow and steady stream until incorporated.
Put the nuts in a zip-top bag, force out the air, seal the bag, and break the nuts with a meat pounder or a heavy skillet into uneven pieces.
In a large bowl, toss the apples with 1 Tbs. of the dressing. Add the escarole, cheese, onion, parsley, and hazelnuts. Toss with the remaining dressing and serve.
nutrition information (per serving):
24, Fat Calories
210, Saturated Fat
6, Monounsaturated Fat
16, Polyunsaturated Fat
Photo: Scott Phillips