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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons finely sliced shallots
- 1 tablespoon honey
- 1/3 cup olive oil or hazelnut oil
- Salt and freshly ground black pepper
- 3 heads Belgian endive, trimmed, cut crosswise into thin slices
- 2 heads frisee lettuce, center leaves only, torn into pieces
- 2 blood oranges or regular oranges, segmented
- 1/2 cup hazelnuts, toasted and chopped
Method
- Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend.
- Gradually whisk in the oil.
- Season the vinaigrette, to taste, with salt and pepper.
- Toss the endive and frisee in a large bowl with enough vinaigrette to coat.
- Season the salad, to taste, with salt and pepper.
- Mound the salad onto plates.
- Surround with the orange segments.
- Sprinkle with hazelnuts.
- Drizzle any remaining vinaigrette around the salads and serve immediately.
