Blood Orange and Watercress Salad
In a medium bowl whisk together chives, oil, honey, lemon juice, water, and salt. Add watercress and toss to coat.Advertisement
Arrange watercress mixture and orange slices on four salad plates. Drizzle with any remaining liquid from the bowl. Sprinkle with hazelnuts.
Tip: To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan lined with parchment paper. Bake for 8 to 10 minutes or until lightly toasted, stirring a few times to toast evenly. Cool nuts slightly. Place the warm nuts on a clean kitchen towel. Rub nuts with the towel to remove the loose skins.
Cut the peel off the oranges using a sharp knife, making sure to remove all the bitter white pith.
1 fat, 1/2 fruit, 1/2 vegetable