Endive, Orange and Hazelnut Salad

Description
Serves 4-6.



Ingredients

 * Oranges - 4 large,
 * Head of Endive - 1 torn into small pieces,
 * Watercress - 1 bunch torn into sprigs,
 * red pepper - 1 small seeded and cut into thin rings,
 * Natural yogurt - 150g (5oz),
 * Hazelnuts - 25g (1oz).

Directions
1. Remove all of the peel and white pith from 3 of the oranges, then segment them. Mix the orange segments with the Endive, watercress and red pepper in a large salad bowl.

2. Finely zest the remaining orange and add to a bowl. Squeeze in the juice. Whisk in the yogurt and season to taste.

3. Spread the hazelnuts out on a baking sheet and toast lightly under a hot grill. Turn the nuts on to a clean tea-towel and rub off the loose skins. Roughly chop.

4. Just before serving, drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.