Frisée and Blood Orange Salad with Toasted Hazelnuts

A bright, yet wintry, side dish.

Frisée and Blood Orange Salad with Toasted Hazelnuts

I love me a winter salad. I especially love this salad because it's quick to prepare and adaptable to allow for any combination of citrus, nuts, or lettuce that suits your fancy or that you happen to have around. Also, it's bright enough to work as a refreshing accompaniment to heavier wintry dishes that are common the same season as citrus and frisée. Serves 4.

Sometimes heads of frisée can be quite large in which case, a half of a head might be enough.
  • 1/4 cup hazelnuts, chopped in half
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt, divided
  • 2 blood oranges
  • Juice from 1 lemon
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 head of frisée, washed and torn into small pieces (about 8 cups total)
  • Aged Manchego cheese, for shaving (optional)

In a skillet on medium-high, toss hazelnuts with sugar and a pinch of salt and cook, stirring occasionally, until sugar caramelizes and nuts are toasted, about 3 minutes. Remove from heat and set aside. 

Cut away peel from orange by slicing off each end and cutting down the edge of the orange to reveal the flesh. Create "restaurant-quality" orange slices by cutting out segments from pith around edge of the orange. This is also referred to as "segmenting citrus like a boss". Squeeze any remaining blood orange juice from edges and inside pith into a jar with a lid and set aside the orange segments.

To the jar with the blood orange juice, add the lemon juice, Dijon mustard, olive oil, and remaining salt. Cover jar and shake until thoroughly incorporated.

Place frisée leaves in a large bowl and toss with dressing. Top with toasted hazelnuts, blood orange segments, and optional shaved Manchego cheese. Enjoy immediately.