Salad with Apple, Celery, Hazelnuts, and Roquefort | America's Test Kitchen

Ingredients

• 1 tablespoon honey
• 3 tablespoons cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1 apple (sweet red such as Braeburn or Fuji), cored and sliced very thin (about 2 cups)
• 2 ribs celery, sliced very thin on bias (about 1 1/4 cups)
• 1 medium head red leaf lettuce (or green), washed, dried, and torn into bite-size pieces (9 cups)
• 1/4 cup loosely packed torn fresh parsley leaves
• 1/2 cup hazelnuts, toasted in medium skillet over medium heat until fragrant, about 4 minutes, then skinned and chopped fine
• 6 ounces Roquefort cheese, crumbled (about 1 1/2 cups)