Instructions: Complete title: Baby Green Salad w/ Brandied Apple & Fennel Top Vinaigrette with Creme Fraiche & Toasted Hazelnuts

To make the salad:
Lightly toss 1 cup of the greens per serving in the oil, salt, and black pepper. Ladle 2 to 4 tablespoons of the Brandied Apple & Fennel Top Vinaigrette onto each serving plate and top with the greens mixture.

Sprinkle with the Toasted Hazelnuts and "paint" each plate with the Creme Fraiche. Serve immediately.

YIELD: 8 SERVINGS

Brandied Apple & Fennel Top Vinaigrette:

In a small saucepan, stew the apples in the brandy on medium heat until tender. In a food processor, combine the warm apple mixture, the fennel, mustard, vinegar, lemon juice, and sugar and process until smooth. (If desired, the puree may be strained to produce a smoother product.)

With the processor at lowest speed, slowly drizzle in both oils, 1/4 cup at a time. (Do not over-process, the desired result is an emulsion with a slight sheen.) Add the salt and white pepper.

Makes about 2 cups.

Toasted Hazelnuts:
Preheat oven to 350 F. Spread the hazelnuts evenly on a baking sheet and roast for 20 minutes. Remove from oven and let cool.

Coarsely chop the cooled hazelnuts and set aside.

Makes 2 cups.

Creme Fraiche:
In a warmed glass jar, combine the cream and buttermilk. Cover the jar securely and set in a warm place (approximately 75 F) for 8 to 10 hours.

Refrigerate when the mixture has thickened to the desired consistency.

Makes 1 cup. (The Creme fraiche can be stored for 8 to 10 days in the refrigerator.)

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