Hazelnut-Orange Salad

Ingredients

• 4 large navel oranges
• 1 tablespoon minced shallots
• 2 tablespoons orange marmalade
• 2 tablespoons sherry vinegar
• 1 tablespoon hazelnut oil
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 16 cups torn Bibb lettuce (about 5 medium heads)
• 1/4 cup chopped hazelnuts, toasted

Preparation

1. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Set sections aside.
2. Combine reserved 2 tablespoons juice, shallots, and next 6 ingredients (through pepper), stirring with a whisk.
3. Arrange 2 cups lettuce on each of 8 plates; top evenly with reserved orange sections. Drizzle each serving with 1 tablespoon vinaigrette; sprinkle each serving with 1 1/2 teaspoons nuts. Serve immediately.