ENDIVE AND FRISÉE SALAD with Blood Oranges and Hazelnuts
Italians aren’t afraid of using spicy and slightly bitter greens in their salads, and you shouldn’t be either. Belgian endive are small, pale (white) heads of lettuce with yellow tips; they can be eaten raw (as in this salad) or grilled or roasted—the possibilities are endless. Frisée has slender, curly leaves that are a yellow-green color. The blood oranges add a hint of tart sweetness and a beautiful refreshing color to this salad—they’re orange with bright red or red-streaked white flesh. The dressing, nuts, orange segments, and lettuces can all be prepared ahead of time, no last-minute fuss.
In a Medium Bowl, whisk the balsamic vinegar, shallots, and honey to blend. Gradually whisk in the oil. Season to taste with salt and pepper.
Toss the endive and frisée in a large bowl with enough vinaigrette to coat and season to taste with salt and pepper. Mound the greens on plates and surround with the orange segments. Sprinkle with the hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.
To toast hazelnuts, preheat the oven to 350 degrees F. Place the nuts on a large, heavy baking sheet and toast in the oven, stirring occasionally, until they are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove their dark skins. Chop in a food processor or wrap in a kitchen towel and chop with the back of a chef’s knife.