by homemadecravings
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homemadecravings's Notes:
Expand1/4 cup Chopped Hazelnuts Ask a question about this ingredient
4 cups Mixed field greens and butter lettuces Ask a question about this ingredient
1/2 Bulb Fennel, Julienned (about 1 Cup) Ask a question about this ingredient
1/3 cup Blood Orange Vinaigrette (recipe follows) Ask a question about this ingredient
3 Small (or 2 Medium) Blood Oranges, Supremed Ask a question about this ingredient
Preheat oven to 350. Spread hazelnuts on baking sheet and place in oven for 5 minutes until toasted and fragrant. Place hazelnuts in a clean dish towel and rub the nuts vigorously to remove the skins (you don't have to get them all), set aside.
Ask a question about this stepWash and dry salad greens. Combine salad greens and fennel in salad bowl. Pour 1/3 cup of vinaigrette around the inside edges of the bowl and gently combine with greens. Add more as needed.
Ask a question about this stepDivide dressed greens onto two serving plates, top each with half of hazelnuts, oranges and goat cheese and serve.
Ask a question about this step1 Medium Shallot, Minced Ask a question about this ingredient
1 teaspoon Zest from Blood Orange (one small) Ask a question about this ingredient
3 tablespoons Blood Orange Juice (from 2-3 small) Ask a question about this ingredient
1 tablespoon White Wine Vinegar Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
1 pinch Sugar Ask a question about this ingredient
Combine shallots, zest, juice, vinegar, salt and sugar in a small bowl and whisk to combine.
Ask a question about this stepSlowly pour in olive oil in a thin stream while whisking into the shallot juice mixture until combined and almost creamy.
Ask a question about this stepSeason with additional salt if necessary and pepper.
Ask a question about this step
Amanda is a co-founder of Food52.
