Orange & hazelnut salad

by Tarryn Zail-Wise

Ingredients

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

Method

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