Chicory and Orange salad

Ingredients (served 4-6 as a side salad) 

• 60g (2oz) hazelnuts

• 4 heads chicory, chopped

• 3 oranges

• 1 tablespoon chopped fresh parsley 

Hazelnut dressing:

• 3 tablespoon hazelnut oil

• 3 tablespoons orange juice

• pinch mixed spice

• salt and pepper 

Place hazelnuts on baking sheet and brown under a hot grill until the skins begin to crack. Allow to cool a little, then rub off the skins. Roughly chop the nuts. Put chicory in a large bowl. Cut peel and pith from oranges. Holding each one over a bowl to catch juice, cut into segments. Cut the segments in half and add to the chicory. 

To make the dressing, add all the ingredients to the juice in a bowl, mix well, then pour over the salad. Toss gently, then transfer to a serving dish. Scatter over the hazelnuts and serve garnished with chopped parsley.