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
For Dressing:
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.
To assemble:
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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