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["Complete title: Baby Green Salad w/ Brandied Apple & Fennel Top Vinaigrette with Creme Fraiche & Toasted Hazelnuts", "To make the salad:Lightly toss 1 c. of the greens per serving in the oil, salt, and black pepper.", "Ladle 2 to 4 Tbsp.", "of the Brandied Apple & Fennel Top Vinaigrette onto each serving plate and top with the greens mix.", "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 till tender.", "In a food processor, combine the hot apple mix, the fennel, mustard, vinegar, lemon juice, and sugar and process till smooth.", "(If you like, the puree may be strained to produce a smoother product.)", "With the processor at lowest speed, slowly drizzle in both oils, 1/4 c. at a time.", "(Don't over-process, the desired result is an emulsion with a slight sheen.)", "Add in the salt and white pepper.", "Makes about 2 c..", "Toasted Hazelnuts:Preheat oven to 350 F. Spread the hazelnuts proportionately on a baking sheet and roast for 20 min.", "Remove from oven and let cold.", "Coarsely chop the cooled hazelnuts and set aside.", "Makes 2 c..", "Creme Fraiche:In a warmed glass jar, combine the cream and buttermilk.", "Cover the jar securely and set in a hot place (approximately 75 F) for 8 to 10 hrs.", "Chill when the mix has thickened to the desired consistency.", "Makes 1 c.. (The Creme fraiche can be stored for 8 to 10 days in the refrigerator.)"]
