Crunchy dinner salad with prosciutto, apple, and hazelnut recipe

Ingredients

• ½ cup hazelnuts
• ¼ cup olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• Kosher salt and black pepper
• 1 small head radicchio, torn (about 5 cups)
• 1 small head romaine, torn (about 6 cups)
• 3 ounces prosciutto, torn
• 3 scallions, chopped
• 1 apple (such as Pink Lady or Gala), chopped

1. Toast the nuts on a rimmed baking sheet at 350°F, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts between clean towels to remove the skins.
2. Whisk together the oil, vinegar, mustard, and ½ teaspoon each salt and pepper. Add the radicchio, romaine, prosciutto, scallions, apple, and nuts and toss to combine.