1/2 red cabbage
70 g whole hazelnuts
100 g of Fourme d'Ambert
3 tbsp. tablespoon argan oil (extra virgin olive oil is a suitable substitute)
2 tbsp. balsamic vinegar
Salt and freshly ground pepper to taste
Prepare the cabbage by removing the rough, outer leaves. Wash it thoroughly and allow to dry.
Remove the ribs of the cabbage and slice.
In a dry skillet, roast the hazelnuts until fragrant. Set aside.
Peel and cut the pear in half lengthwise.
Remove the core of the pear and cut into long match sticks.
In a bowl, prepare the vinaigrette by combining salt, pepper, oil and vinegar thoroughly until a homogenous dressing forms. Set aside.
Cut the Fourme d'Ambert into medium dice.
In a salad bowl, dress the sliced cabbage with the vinaigrette. Add the sliced pear and the Fourme d'Ambert.
Garnish with the roasted hazelnuts and serve.