Orange & hazelnut salad
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