Escarole Salad with Red Quinoa and Hazelnuts

Red quinoa + hazelnuts + escarole = just the right amount of crunch in a salad:

3 tablespoons apple cider vinegar1 Granny Smith apple—halved, cored and thinly sliced on a mandolineIn a medium saucepan of boiling water, cook the quinoa just until tender, about 10 minutes.

Drain well and spread out on a baking sheet to cool.In a large bowl, whisk the olive oil with the vinegar and honey. Season with salt and pepper. Add the escarole, apple, hazelnuts and quinoa and toss to coat. Season with salt and pepper and serve.

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