Endive and Frisee Salad with Oranges

  • 60ml balsamic vinegar
  • 2 tbsp finely sliced shallots
  • 1 tbsp honey
  • 80ml olive oil or hazelnut oil
  • Salt and freshly ground black pepper
  • 3 heads Belgian chicory, trimmed, cut crosswise into thin slices
  • 2 heads frisee lettuce, center leaves only, torn into pieces
  • 2 blood oranges or regular oranges, segmented
  • 75g hazelnuts, toasted and chopped
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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