<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F, with a rack set in the middle position. Meanwhile, on a baking sheet, spread hazelnuts in a single layer. Toast until nuts are lightly browned and fragrant, 10 to 15 minutes. Wrap nuts in a clean, damp tea towel. Let nuts steam for 3 minutes. Rub nuts in towel to remove loosened skins; let cool completely and set aside. In a large bowl, add Brussels sprouts, apples, and reserved hazelnuts. In a medium bowl, whisk vinegar, lemon juice, olive oil, salt, and pepper to combine. Toss salad with dressing to coat. Sprinkle salad with pecorino Romano and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a5221/brussels-sprout-apple-salad-recipe-clx0514/>