Ingredients (served 4-6 as
a side salad)
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.