This is a crisp and pleasing salad that gives you a chance to show off the subtle, clean-tasting apples you can find in the fall and winter, such as Macoun, Braeburn, or Gala (though it’s great with tart Granny Smith apples any time of year). It gets a mellow richness from Comté, a high-quality Swiss-style cheese that’s made in France, and the nuttiness of the cheese is echoed by the hazelnuts. (Walnuts would be a fine substitute, however.) I frequently use apple cider for the basis of sauces and dressings, because it’s lightly fruity but still fairly neutral, so it blends well with lots of different things. When cooked down or reduced, cider gets almost syrupy, which gives body as well as flavor to the dressing.
I've suggested that you peel the apple because many varieties have an unpleasantly thick, waxy skin. However, if you have a great farmers' market apple with a beautiful thin skin, you don't have to peel it. In other words, it's your call.
