Orange Hazelnut Salad

In the dark, cold, short days of winter, there's something so encouraging about the arrival of seasonal citrus fruit to the supermarkets. Though the brightly colored treasures aren't local I don't deny myself the juicy treat of artificial sunshine. Their burst of summer-like flavors guide me through the gloomy months.

This salad can help lighten up a hearty cold-weather meal. I served it in contrast to a spicy and hearty orrechiette with sausage and broccoli rabe but I can see it matched up nicely with braised or roasted meats as well.

Orange Hazelnut Salad
serves 3-4 as appetizer
3 TB red wine vinegar
3 TB olive oil
1/4 t. seasoned salt
pinch of paprika or piment d'esplette
1/8 t. fresh ground pepper
3 large oranges
pinch of sea salt
extra virgin olive oil
1/2 c. toasted and coarsely chopped hazelnuts
micro greens

Whisk together the vinegar, olive oil, seasoned salt, paprika (or piment d'esplette) and pepper until well mixed.
Peel the oranges and trim away any excess white pith. Cut the oranges into 1/2" slices and layer these onto a platter. Sprinkle with pinch of sea salt and drizzle with a touch of extra virgin olive oil. Pour the red wine vinaigrette over top and then scatter the hazelnuts and micro greens over top as garnish.