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Apple, Celery and Chevre Noir Salad with Hazelnuts


1 medium bunch celery
lemon, plus cup/60 ml freshly squeezed lemon juice
2 large, crisp pink lady, honey crisp or gala apples
4 tsp wildflower honey
⅔ cup/165 ml extra-virgin olive oil
1 large shallot, minced
lb/115 g chevre noir or other goat's milk cheddar, shaved into thin slices
cup/130 g roughly chopped hazelnuts, toasted
Freshly cracked black pepper


Serves: 4


Wash the celery well. Pull away the outer stalks to get to the pale green interior stalks. (Save the outer stalks for soups or stocks.) Separate the interior stalks, leaves intact, and slice on an angle, ⅛ in/3 mm thick. Fill a medium mixing bowl with cold water. Squeeze the half lemon into the water to acidulate it. This will prevent the apples from oxidizing. Peel, quarter and core the apples. Cut each quarter into ¼ in/6-mm-thick slices. Place the apple slices directly into the lemon water as you cut them. In a small bowl, whisk together the honey, olive oil, ¼ cup/60 ml lemon juice and shallot. Dry the apple slices on a clean kitchen towel. Place the celery, apple slices, and cheese in a large mixing bowl. Add the hazelnuts and then the honey-olive oil dressing. Season with plenty of pepper and serve. 

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