Oregon Fall Salad - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1/2 teaspoon cider vinegar
sea salt to taste
coarse ground black pepper to taste
1 (10 ounce) bag mild field salad greens, or to taste
1/2 cup hazelnuts
2 apples, cored and sliced paper-thin
1/3 cup sharp Cheddar cheese rectangles

Preparation

Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.