I am always looking for new and interesting salads. This blend of frisee and endive is enhanced with fresh oranges,tossed in a honey shallot vinaigrette, and finished with a dusting of crushed hazelnuts.
Endive and Frisee Salad with Oranges and Hazelnuts
For the salad:
Belgium Endive, sliced thin
Frisee leaves, torn into small pieces
Orange sections, cut in half
Whisk together 1/2 cup balsamic vinegar, 1 or 2 tablespoons of chopped shallots, 1 tablespoon of honey and !/3 cup olive oil.
Season with salt and black pepper to taste.
For the topping:
Roast hazelnuts in a hot oven for about 7-10 minutes, until they are browned. Allow to cool slightly.
Rub the nuts between your hands to remove the skin. Chop in the food processor or place in a bag and roll over then with a rolling pin until well crushed.
Toss the lettuce with the dressing, and pile on individual plates. Place orange slices around the edge of the salad decoratively.
Sprinkle with toasted and chopped hazelnuts, and enjoy!
photo: Glasshouse Images
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