Salad of kidneys with apples and hazelnuts
To make the hazelnut oil dressing, add the hazelnut oil, the sunflower oil, the white wine vinegar, and the Dijon mustard to a screw-top jar. Shake well to mix. Season with salt and freshly ground black pepper and add a little sugar.
Cut the apple into thin wedges and mix with the roughly chopped toasted hazelnuts and 1 tablespoon of the hazlenut oil dressing. Use a sharp knife or some kitchen scissors to remove the skin and the fatty membrane from the centre of the kidneys, and cut the kidneys into small cubes of about 1-2cm.
Add the olive oil to a frying pan and place on a high heat. When it's hot, add the cubed kidneys. Season with some salt and freshly ground black pepper, then cook, stirring occasionally, for 1-2 minutes, until the cubed kidneys are golden brown on the outside, but still slightly pink in the centre. Remove from the heat and set aside.
Toss the winter leaves in the remaining hazlenut oil dressing, then put the dressed leaves on plates. Divide the hazelnut-coated apple wedges between the plates, then add the cooked cubed kidneys.