Wash bitter leaves thoroughly in cold water to remove grit. Spin or pat dry. Trim any tough stems and tear larger leaves into bite-sized pieces; measure 6 cups packed.

Toast hazelnuts

Heat a dry skillet over medium heat. Add hazelnuts and toast, stirring frequently, until fragrant and skins begin to blister, about 5–7 minutes. Transfer to a clean kitchen towel, rub to remove loose skins, then roughly chop when cool.

Prepare apple and shallot

Core and thinly slice the apple (leave skin on for texture), then toss slices immediately with 1 teaspoon lemon zest and a light squeeze of lemon or a teaspoon of dressing to prevent browning. Thinly slice the shallot and separate into rings.

Assemble salad

In a large bowl, combine the prepared bitter leaves, apple slices, shallot, chopped hazelnuts (reserve a small handful for garnish), and chopped parsley. Crumble the goat cheese over the top.

Dressing

Whisk the dressing: in a small bowl or jar combine apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning; add an extra 1/2 tsp honey if you prefer slightly sweeter, or a pinch more salt.

Dress and toss: Pour about three-quarters of the dressing over the salad and gently toss to coat the leaves and distribute apples and cheese. Add more dressing as needed to taste — you may not need the full amount.

Serve: Transfer to a serving platter or individual plates. Sprinkle the reserved hazelnuts and an extra pinch of black pepper over the top. Serve immediately so the bitter leaves remain crisp.