Method
Step 1
Prepare all the ingredients as indicated above.
Step 2
Preheat the oven to 180°C. Place the prosciutto on a baking sheet in a single layer (no overlapping). Place the hazelnuts on a small baking sheet/casserole dish. When the oven is hot, put the prosciutto in the middle of the oven and the hazelnuts on the bottom rack. Bake the hazelnuts for about 6 to 8 minutes and the prosciutto for 10 to 12 minutes. The hazelnuts should be brown and the prosciutto should be slightly crispy. When done, remove from oven and set aside to cool.
Step 3
Rub the hazelnuts in a paper towel or clean tea towel to remove the skins. Then, roughly chop and set aside.
Step 4
Make the dressing by mixing these ingredients in a medium bowl: olive oil, apple juice, apple cider vinegar, wholegrain mustard, fish sauce, salt and pepper.
Step 5
Cut the apple into quarters, remove the core bits and then slice finely. Immerse the apple slices in the dressing to prevent them from going brown.
Step 6
In a large salad bowl toss the red cabbage, baby spinach, apples and about HALF the dressing.
Step 7
To serve, divide the salad between the plates. Scatter with toasted hazelnuts, prosciutto, fresh chives and parsley. Drizzle over a little more dressing.