Salad With Apple, Celery, Hazelnuts, And Roquefort

This salad features rich, creamy Roquefort. If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton. To remove the skins from the hazelnuts, rub the hot toasted nuts in a clean kitchen towel. Blanched slivered almonds can be substituted for the hazelnuts.
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon honey
Salt and pepper
1 Braeburn or Fuji apple, cored, halved, and sliced very thin
2 celery ribs, sliced very thin on bias
1 head red or green leaf lettuce (12 ounces), torn into bite-size pieces
1⁄4 cup chopped parsley
1⁄2 cup hazelnuts, toasted, skinned, and chopped fine
6 ounces Roquefort cheese, crumbled (1-1⁄2 cups)