A winter salad that scores high on taste. We love this combination of radicchio, oranges and goats cheese. Not only does it look good, but we know its doing us good too.
5 medium blood oranges
1/4 cup extra-virgin olive oil
1 Tbs. white wine vinegar
Salt and freshly ground black pepper
1 medium head radicchio, washed, cored, and cut into 1- to 2-inch pieces
3/4 cup blanched hazelnuts, toasted and coarsely chopped
1 cup of goat cheese, crumbled
Squeeze 2 tbs. of juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar.
Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices, remove any seeds.
In a large bowl, toss the radicchio with the hazelnuts and just enough dressing to lightly coat. Season to taste with salt and pepper. Place the salad in a serving bowl and top with the blood orange slices. Scatter with goats cheese.
Recipe and styling by: Claire Morgan
Photographs by: Emily Brittain