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Note drastic price reduction for Balsamic Drizzle

Orange & Hazelnut Salad


3 large oranges
100 toasted hazelnuts, roughly chopped
250gm mixed salad leaves (or watercress) washed and dried
6 tablespoons maple zest


Wash & dry salad leaves.

Toast hazelnuts gently in a pan (or in the oven). Use a tea towl to remove the skin.

Remove skin & pith from oranges. Using a small sharp knife, cut segments of orange from the membrane (collect juices).

Combine salad leaves & oranges on a platter. Drizzle over maple zest. Scatter with roughly chopped hazelnuts.

and add finely sliced duck breast to this salad for a more substantial salad.

Hint - try adding finely sliced cooked duck breast

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