For the Salad:

1.  Place the hazelnuts on a baking sheet and toast in the oven at 350F.  Once toasted, remove from oven and cool.  Once they are cool enough to touch, rub them with a towel until all the skin is removed.  Lightly chop them and set them aside.  
2. Cherry tomatoes are used for the oven dried tomatoes.  You can use both red and yellow, depending on how much colour you want in your salad.  Cut the tomatoes in half and remove them of their seeds.  Once all the tomatoes have been deseeded, toss them in olive oil, fresh chopped thyme, kosher salt and a little bit of ground black pepper.  Put the tomatoes on a sheet tray with a wire rack and place them in the oven.  Ensure that the tomatoes are sitting skin side down on the rack.  If the oven has a fan, turn it on and set it to the lowest possible temperature.  Dry out the tomatoes until a desired amount of moisture has been removed.
3. The herbs used for the salad are optional.  We use cherville, tarragon, chives, and celery leaves
4. When cutting the lettuce, remove the stem, and remove a small amount from the top and bottom of the lettuce in order to level it out.  Cut the iceberg in half along the equator and use one piece per salad.

For the Blue Cheese Buttermilk Dressing:

1. Reduce the apple juice by half and cool in the fridge.  While the juice is reducing, gather the remaining ingredients.  Combine the blue cheese, buttermilk, shallots, and garlic, then puree in a blender.  Remove from the blender and place in a bowl.  Fold in the yogurt, sour cream, apple and lemon juice.  Once mixed, season to taste and pass the mix through a strainer to remove any remaining lumps (optional).  Yields 1L.