Belgian Endive and Grain Mustard Salad

1. 1

   Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces.

2. 2

   Toast in a small dry skillet until browned and aromatic.

3. 3

   Transfer to a bowl to cool.

4. 4

   In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil.

5. 5

   Set aside.

6. 6

   On a large platter, toss together the Belgian endive and watercress.

7. 7

   Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.

* Per serving · 4 servings · Values may vary.

No additional tips available.