Part 49 (1/2)

tablespoons finely chopped shallots tablespoons finely chopped shallots

1.

tablespoon honey tablespoon honey

cup olive oil or hazelnut oil cup olive oil or hazelnut oil

Salt and freshly ground black pepper to taste

3.

heads Belgian endive, trimmed and heads Belgian endive, trimmed and cut crosswise into thin slices

2.

heads frisee lettuce, center leaves heads frisee lettuce, center leaves only, torn into pieces

2.

blood oranges or regular oranges, segmented blood oranges or regular oranges, segmented .

cup hazelnuts, toasted and chopped (see Note) cup hazelnuts, toasted and chopped (see Note)

In a Medium Bowl, whisk the balsamic vinegar, shallots, and honey to blend. Gradually whisk in the oil. Season to taste with salt and pepper. whisk the balsamic vinegar, shallots, and honey to blend. Gradually whisk in the oil. Season to taste with salt and pepper.

Toss the endive and frisee in a large bowl with enough vinaigrette to coat and season to taste with salt and pepper. Mound the greens on plates and surround with the orange segments. Sprinkle with the hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

To toast hazelnuts, preheat the oven to 350 degrees F. Place the nuts on a large, heavy baking sheet and toast in the oven, stirring occasionally, until they are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove their dark skins. Chop in a food processor or wrap in a kitchen towel and chop with the back of a chef's knife. preheat the oven to 350 degrees F. Place the nuts on a large, heavy baking sheet and toast in the oven, stirring occasionally, until they are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove their dark skins. Chop in a food processor or wrap in a kitchen towel and chop with the back of a chef's knife.

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FARRO SALAD.

with Tomatoes and Herbs Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy. You'll still find it on a lot of Italian tables, though, and especially in soups and salads such as this one. Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe.

6 SIDE-DISH SERVINGS.

10.

ounces farro (about 1 cups) ounces farro (about 1 cups) 2.

teaspoons salt, plus more to taste teaspoons salt, plus more to taste

1.

large garlic clove, minced large garlic clove, minced

2.

tablespoons balsamic vinegar tablespoons balsamic vinegar .