Brussels Sprouts Salad with Dried Cherries & Hazelnuts

The taste and textures of this salad get better over time. Thinly sliced Brussels sprouts become one with the lemon dressing, and hazelnuts keep their crunch. Here’s the best, easiest way to toast hazelnuts and remove the papery skins: Arrange the nuts in a single layer on a small pan, then bake in a 350°F oven until golden. Remove the nuts from the oven and let cool completely. Wrap them in a kitchen towel, rub them together for 15 to 20 seconds, and the skins will release.