Crunchy Dinner Salad With Prosciutto, Apple, and Hazelnuts

1/2 c. hazelnuts   ( I got a bag of them already chopped and just toasted them)  
1/4 c. olive oil
1 Tbsp red wine vinegar
2 tsp Dijon mustard
salt & pepper to taste
radicchio lettuce ~ torn
romaine lettuce ~ torn   ( I browned it a bit in a skillet so it was crispy)
3 oz. prosciutto 
3 scallions ~ chopped
1 apple ~  diced

1. DIRECTIONS

1. Heat oven to 350° F. Spread the nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts between 2 clean dish towels to remove the skins (discard the skins).
2. Whisk together the oil, vinegar, mustard, and ½ teaspoon each salt and pepper. Add the radicchio, romaine, prosciutto, scallions, apple, and nuts and toss to combine. Serve immediately.

Laura added goat cheese and she used a red onion rather than scallions.  

I cooked some of the Parmesan Chicken from your August 18th post to serve with this salad.  

Thanks to Laura Druebbisch for sharing this recipe from  http://www.realsimple.com/food-recipes/browse-all-recipes/dinner-salad