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
Directions
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.
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By amcmanus3_11496977
Sacramento, CA
on December 08, 2010
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Delicious and simple, perfect winter time salad.
By Expat in Holland
Living back in ...
on July 07, 2008
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This was a fabulous recipe. Quick, easy and very tasty. I served this salad to my guest at a BBQ I had in honor of my American 4th of July celebration. There was not one morsel left in the bowl! The only change I made was to use baby greens instead of endive, as they were out of endive at the grocery store. I chose to use the hazelnut oil in the dressing as well. This was a fantastic recipe that is now in my keeper file. Thank you Giada for a fabulous recipe.
By cmllyons_10660017
Fishers, IN
on July 03, 2008
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We served this salad at an intimate dinner party and it was a huge success. I had to inprovise with some of the ingredients, but the salad was wonderful.
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