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.
===Other Links===
==See also==
Category: Salads
Category: Recipes
Category: British Salads
Category: British Recipes
category:Orange Recipes
Category:Endive Recipes
category:cayenne pepper Recipes
category:yogurt Recipes
category:orange Recipes
category:Endive Recipes
category:hazelnut Recipes
category:Peanut Recipes