Radish Apple salad with toasted hazelnuts

Course Salads

Ingredients in this Recipe

1 bunch radish bulbs, washed (reserve the green leaves for pesto see recipe on food52)
1 small clove of garlic, or to taste
1 sweet, crisp apple (I used Braeburn), cored and cut into small thin chunks
1/3 1/4 cup grapeseed oil
3 tablespoons hazelnut oil
30g freshly grated pecorino/parmesan cheese
50 60g skinned hazelnuts (filberts), gently toasted & ground
Sea salt, pepper to taste
Skin of 1 kumquat (or some citrus either a tablespoon of juice or 1 teaspoon of zest)

See Full Recipe at Food52