Layers of brightly colored oranges, arranged on a plate, add a much-needed vibrance to any winter meal. Here, juicy navel and blood oranges contrast perfectly with toasty hazelnuts and fresh mint leaves; we love to serve this salad as a beautiful starter for a dinner party.
Orange, Mint & Hazelnut Salad
3 blood oranges
3 navel oranges
1/4 cup hazelnuts, toasted and roughly chopped
3 Tbs. extra-virgin olive oil
Sea salt and ground pepper
Fresh mint leaves from 6 sprigs, torn if large
Using a sharp knife, cut off top and bottom of oranges and stand upright. Following the contour of fruit, slice off peel and white pith. Cut oranges crosswise into slices 1/4 inch thick Arrange on a platter. Scatter with hazelnuts and drizzle with olive oil. Season to taste with salt and pepper. Garnish with mint and serve at once. Serves 4-6.
Find more recipes for entertaining in our cookbook Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm.