Hazelnut oil is pricey, but well worth the money with the earthy and rich flavor it lends to salad. Look for hazelnut oil at the grocery stores next to the olive oils.
Ingredients
12 large oranges
½ cup hazelnuts, toasted* & chopped
handful whole fresh mint leaves
1 Tblsp fresh thyme leaves
Vinaigrette:
1 tsp Dijon
2 tsp honey
1 Tblsp red wine vinegar
4 Tblsp reserved orange juice
2 Tblsp olive oil
4 Tblsp hazelnut oil
salt & freshly ground black pepper
Instructions
Peel the oranges by first cutting off the top and bottom of each one. Using downward motions, cut away the peel and discard. To section, make v-shaped cuts between the membranes. Work over a small bowl in order to catch any juices.
Place the orange segments in a large serving bowl with the nuts and herbs and refrigerate.
For the vinaigrette, combine the Dijon, honey, vinegar and reserved orange juice. Whisk in the oils and season to taste. Toss with the oranges just before service.
Toasting & peeling the hazelnuts: Preheat the oven to 350 degrees F. Toast the nuts for about 7 to 10 minutes or until fragrant. Immediately place the nuts in a kitchen towel and keep wrapped fro 10 minutes. After 10 minutes, rub the nuts against each other in the towel until most of the skins have fallen off. It is ok if some of the skins remain adhered to the nuts.
Recipe by Culinary Thymes at https://www.culinarythymes.com/orange-salad-with-hazelnuts-and-herbs/