From the August/September 2015 issue
Serves 4


  • 1/3 cup raw hazelnuts
  • 6 cups mixed baby greens
  • 1 medium fennel bulb,
  • quartered, cored and
  • thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 medium firm but ripe peach,
  • pitted and thinly sliced
  • 2 TBSP extra virgin olive oil
  • 1 TBSP apple cider vinegar
  • 1 TBSP honey
  • 1 TBSP finely chopped
  • fresh thyme
  • Freshly grated nutmeg, to taste Sea salt and black pepper, to taste


  1. Preheat the oven to 350°F.
  2. Spread the hazelnuts on a rimmed

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