In the heat of the summer, our body is craving raw vegetables and salads. This apple - fennel salad goes especially well with the hazelnut dressing, made complete with the roasted hazelnuts.
Wash the young fennels and remove their covering leaves if necessary. Cut it in two lengthwise and then slice it very thinly.
Wash the apples and cut them into cubes, with their skin left.
Wash the lamb´s lettuce and absorb the water. Any green salad that has neutral flavor will do such as bird salad or purslane.
Put the apple balsamic vinegar in a closeable jar, and add a pinch of salt, allowing the salt crystals to get melted. Add the oils and the freshly ground pepper. Close the jar and shake its content thoroughly.
Place the vegetables in a mixing bowl, pour on the dressing and mix well.
To serve, sprinkle your salad with coarsely chopped, roasted hazelnuts.