Food & Cooking Recipes Salad Recipes Frisee, Orange, and Toasted Hazelnut Salad 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 The hazelnuts add crunch to this citrusy salad. Ingredients 2 tablespoons freshly squeezed orange juice 1 tablespoon white balsamic vinegar ¼ teaspoon grated orange zest ⅛ teaspoon ground cardamom ⅛ teaspoon ground ginger ½ teaspoon mustard seeds Salt and freshly ground black pepper to taste 3 tablespoons extra-virgin olive oil 2 seedless oranges, pith and peel removed 1 medium head frisee ¼ cup toasted hazelnuts, roughly chopped Directions In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper. Slowly whisk in olive oil until combined, and set aside. Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately. Cook's Notes To remove the pith and peel from an orange, first slice off the stem and flower end. Place the orange cut-side down, and use a sharp knife to cut away the white and peel in one curved motion, from end to end. Print