Green salad with apple-balsamic dressing

Start with the dressing. Heat the apple juice with the balsamic vinegar and boil it to 1/3.

Add salt and pepper and let the dressing cool slightly. Stir in the olive oil.

Cook the snow peas for 2 minutes. Drain and rinse cold water.

Cut the zucchini into narrow strips. Scrape the fennel into thin rings.

Divide the watercress or rocket over 4 glasses or bowls. Spoon the snow peas, zucchini, fennel, apple and dressing and arrange the salad on the green leaves.

Roast the hazelnuts in a dry hot frying pan and sprinkle over the salad.