Orange & hazelnut salad
by Tarryn Zail-Wise
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