Apple and Kale Salad with Goat’s Cheese & Hazelnuts
2 Pink Lady apples, quartered, cored and cut into thin wedges
1 small fennel, thinly shaved
1 cup of kale, finely chopped
Juice of 1 lemon (about 3 tbs)
2 tbsp olive oil
120g goats cheese, crumbled
50g hazelnuts, toasted
2 sprigs of thyme
2 tsp runny honey
Salt + freshly ground black pepper
In a large bowl, toss the apple, fennel and kale with half of the lemon juice and 1 tbs of the olive oil. Season with salt and pepper. This dresses the salad and also prevents the apple from browning.
Choose a large serving platter, scatter the apple, fennel and kale over the plate, followed by the crumbled goats cheese and roughly chopped, toasted hazelnuts. Strip the leaves from the thyme, and sprinkle these over the top.
Finish the salad by trickling over the runny honey, then the remaining lemon and olive oil.