Carrot, Cranberry and Gouda Salad

Great colour and flavour in this simple salad.

1/2 cup toasted Hazelnuts, chopped
3 tbsp hazelnut oil
3 tbsp white wine vinegar
6 to 8 medium carrots, peeled and julienned
150 g Herbed Gouda, cut into small cubes (this is easily substituted with a smoked cheese of your choice or a nice strong cheddar)
1/2 cup dried cranberries
1/4 cup fresh chives, chopped
Freshly ground pepper

• In a large bowl, mix oil with vinegar.
• Add Hazelnuts and remaining ingredients, season with pepper and serve