Ingredients

Salad

• 400g smoked chicken breasts, 3mm slices
• 130g baby cos lettuce
• 1/2 cup whole hazelnuts
• 3 stalks spring onions
• 2 bunches asparagus, ends snapped off, sliced diagonally 3cm pieces
• 2 sweet persimmons, peeled, sliced into wedges

Dressing

• 4 Tbs olive oil
• 3 Tbs apple cider vinegar
• 1-2 tsp honey
• 1/2 tsp of seeded mustard
• 1 clove garlic, peeled and squashed under the flat side of a knife
• Salt to taste
• Freshly cracked black pepper

Method

1. To toast hazelnuts, place nuts in a small frypan and dry toast on medium heat, stirring or tossing continually for about 5-8 minutes or until the skins start to flake off and the nuts smell fragrant. Transfer immediately onto a clean tea towel and rub until the skins come off.
2. Place asparagus in a medium bowl. Pour freshly boiled water over the spears and cover for 30 seconds. Set aside.
3. To assemble salad, lay a bed of cos lettuce on the bottom of your plate then layer the remaining ingredients.
4. To make dressing, combine all dressing ingredients in a clean glass jar, shake, pour over salad.