Brussels Sprouts With Goat Cheese, Apples, and Hazelnuts, courtesy of chef Susan Feniger and chef Kajsa Alger
1/2 cup hazelnuts
1 1/2 tablespoons extra-virgin olive oil
1 1/4 pounds Brussels sprouts, thinly shaved on a mandoline or with a knife (6 cups)
2 medium Granny Smith apples, cored and diced
1 teaspoon kosher salt
6 ounces soft goat cheese, broken into small pieces
Juice of 1 lemon
Preheat the oven to 350.
Spread the hazelnuts out on a baking sheet and toast them for 5 to 10 minutes, until they are roasted and slightly browned. Pour onto a clean dish towel. Fold the dish towel over the hazelnuts and roll them around lightly to remove the skins. Discard the skins and then chop the hazelnuts.
In a large sauté pan set over medium-high heat, heat the oil. Add the Brussels sprouts, apples, and salt, and cook, stirring occasionally, until the Brussels sprouts are slightly browned on the edges, 5 to 7 minutes. Add the hazelnuts, goat cheese, and lemon juice. Toss together and remove from the heat. Serve immediately.