A recipe for Belgian endive salad with cara cara orange, blood orange, ricotta cheese, toasted hazelnuts, fresh thyme and a lemon vinaigrette. A great winter salad idea!
Toast hazelnuts in a dry pan over medium-low heat. Keep an eye on them so they don’t burn. They should be done when you can start to smell them. Should only take a few minutes.
Cut your oranges in segments and keep the blood oranges separate from whatever other citrus you’re using if you don’t want it all turning that deep crimson hue.
Scatter all the components on the plate, throw over your chopped toasted nuts, a few small spoonfuls of the cheese and then drizzle over some dressing.