Kim's September Salad

My friend Kim has requested a lighter dish and that's a great idea while we are having this lovely Indian Summer, or sitting on the patio at your Spanish villa, I wish.   This salad is crunchy, zingy and savoury and can be served either as a side or a main, especially with a crisp chilled glass of pinot grigio.  Here's the prep done, I just need to throw it together.

Ingredients for 1 person
100g red cabbage, thinly sliced (a good handful)
7 orange segments (1 orange)
35g (1/4 apple)pink lady apple, cut into 1cm dice
20g golden raisins or sultanas
20g roughly chopped hazelnuts
Salt and ground black pepper
Chives, snipped as a garnish
An edible flower if there's one to hand.

The dressing
25ml orange juice
2 teasp sherry vinegar
25ml extra virgin olive oil
Pinch of salt and freshly ground black pepper.

Method
Mix the red cabbage with the orange segments, apple pieces, raisins and chopped hazelnuts.  Season to taste.
Mix the dressing ingredients together and dress the salad.
Garnish with the chives to serve.
Once made, it is well worth it to put the salad in the fridge for a couple of hours to allow the flavours to develop.