Endive Salad with Beets, Radishes, Citrus and Toasted Cinnamon Hazelnuts
Servings
4 Servings
Ingredients
- 5 tablespoons hazelnuts with skin
- About 5 endives washed and checked and separated in singular petals
- 1 golden beet use red if cannot find, sliced thinly as possible
- 1 red beet sliced thinly as possible
- About 6 radishes sliced thinly as possible
- 1 large red grapefruit sliced off the membrane
- 2 oranges sliced off the membrane. (Tip: cut over a container so you can use the juice in your dressing for extra freshness)
- 2 blood oranges sliced off the membrane
- Seeds of ½ a pomegranate
- Arugula optional
- Parsley optional
- 1 teaspoon honey
- 2 tablespoons orange juice you can use the reserved juice of the peeled oranges
- 1 tablespoon vinegar
- ¼ cup oil
- ¼ teaspoon salt or to taste
- Pepper to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
Instructions
- Preheat oven to 325°F. Spread the hazelnuts on a baking sheet lined with parchment paper. Lightly drizzle with oil (or spray with cooking spray) and sprinkle a small amount of cinnamon. Roast 17 minutes.
- All the nuts to cool and coarsely chop them up. Reserve for use later.
- If using arugula, arrange a light layer on your platter of choice. Arrange your endive petal either in a circular fashion, or in rows, or in a zig zag pattern.
- Either fill the endives with your radishes, beets, and assorted citrus, or create a feast for the eyes by plating them any which way. Example: some citrus inside the endives, some radishes surrounding the border, a couple of beets scattered in a corner, and on. The less thought gone into the plating of this colourful dish, the more pleasing for the eye it will be.
- Sprinkle your pomegranate seeds liberally on top. Drizzle your dressing over the top of the salad. Top with a few sprigs of parsley if desired. At this point, layer on your hazelnuts: the star of the dish!