Endive, Blood Orange and Hazelnut Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ingredients:
4 large blood oranges |
2 heads belgian endive, torn into bite size |
1 bunch watercress, torn into sprigs |
1 small red pepper, seeded and sliced into thin rings |
4 ounces plain yogurt or 4 ounces greek yogurt |
1 ounce hazelnuts, toasted and skins rubbed off, chopped |
Directions:
1. Peel and remove as much of the pith that you are able from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
2. Zest the remaining orange and add to a separate bowl. Juice the remaining orange and add to bowl. Whisk in the yogurt and season to taste.
3. Drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.
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