For the Herbaceous Yogurt Dressing
1 tablespoon minced shallot
2 tablespoons white wine vinegar
3 tablespoons yogurt
1 tablespoon olive oil
1 tablespoon minced dill
1 tablespoon minced salad burnet (or other herb of your choice)
In a small bowl, combine the shallot and vinegar with a big pinch of salt. Let sit for 10 minutes. Whisk in the yogurt, olive oil, and herbs. Season to taste with salt and add a mix of additional vinegar/lemon juice and olive oil to thin. Set aside.
To Assemble & Serve
5 ounces lettuce, washed and torn into pieces
4 ounces celery, peeled with a vegetable peeler or sliced on a steep bias with a knife
1 small or ½ large apple, thinly sliced
⅓ cup toasted hazelnuts, roughly chopped
Small handful of dill fronds
In a large bowl, combine the lettuce, celery (see note), apple, ⅔ of the hazelnuts, and a big pinch of salt. Drizzle with yogurt dressing, and toss to combine. Garnish with the remaining hazelnuts and dill fronds, and serve immediately.
Note: If you have the time, soak the celery ribbons in cold water for at least 20 minutes. This will crisp them up and give them a fun wiggly shape.