Toast the spelt bread on one side only under a grill. Remove the bread and lay a couple of pieces of goats cheese on the untoasted side of each slice. Drizzle slice with a little olive oil, season with black pepper and return to the grill for a further 2 - 3 minutes.
Arrange the salad greens on individual plates, with the hazelnuts. Lay the toast and goats cheese on the bed of greens, and serve each with a spoon of cranberry sauce on the side.
Note: Hazelnuts can be bought roasted but are much nicer, and fresher, when you do it yourself. Lay the nuts in a flat baking sheet and roast in the oven (180C) for approx 5 - 7 minutes checking regularly. Once toasted roll the nuts between your palms to remove the thin outer casing.
Makes 4 servings