Olive oil1/2 cup of skinned hazelnuts, toasted and finely chopped
4 teaspoons of herbes de Provence or dukkah for a more middle eastern flavour
2 teaspoons dried garlic flakes
1/4 teaspoon fine sea salt flakes
4 crisp Granny Smith Apples, cored and cut into slices of around 1/2 an inch
250g of fresh goats cheese (the log form is easiest to slice)8 cups of loosely packed mixed salad leaves
1/4 cup of vinaigretteFresh chervil or flat-leaved parsleyFreshly ground black pepper
Preheat oven to 200C and line a baking sheet with non stick baking paper.
In a shallow bowl, combine the hazelnuts, herbs, garlic and salt
Core and slice the apples then press each slice into the hazelnut mix ensuring you coat all sides.
Slice the goats cheese and coat in the hazelnut mixture, then place one piece of cheese on top of each slice of apple.
Bake the apple-cheese stacks in the oven for 8-10 mins until the cheese starts to bubble
Dress the salad leaves and divine among 4 serving platesTop with three apple-cheese stacks, garnish with chervil or parsley and a little cracked pepper.