Mandarin, hazelnut and treviso salad

Serve this tangy side salad with chargrilled lamb and roast potatoes.

Preheat oven to 180°C. Spread the hazelnuts on a baking tray. Bake for 5 minutes or until toasted. Transfer to a clean tea towel. Rub to remove skins. Coarsely chop.
Whisk mandarin juice and oil in a jug. Season with salt and pepper.
Combine mandarin, treviso and fennel in a serving bowl. Top with hazelnut. Drizzle over dressing and gently toss to combine. Serve.

Source

55g hazelnuts

80ml fresh mandarin juice

2 tbsp hazelnut oil

4 mandarins, peeled, halved, cut into 1cm slices crossways

1 treviso lettuce, leaves separated, washed, dried

1/2 small bunch of fennel , thinly sliced

Mixing Bowl Set

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