Katz Avocado, Hazelnut and Radicchio Salad with Blood Orange & Honey Dressing

The ingredients for this salad are at their peak and therefore taste the best in late winter or early spring. This salad and dressing would make a dazzling addition to a festive Easter or Passover meal.
Serves 4-6

    For the Dressing:
  • 1/2 shallot, minced finely
  • 1 tbl Branches Citrus Blossom Honey
  • 1/4 cup blood orange juice
  • 2 tbls KATZ Late Harvest Sauvignon Blanc Vinegar
  • salt and pepper to taste
  • pinch of fresh thyme or Katz Organic Chef's Herb Blend
  • 1/2 cup Katz Chef's Pick Extra Virgin Olive Oil
    For the Salad:
  • 1 organic avocado, not over ripe, peeled and cut into thin slices
  • 1/4 cup black olives, such as Nicoise or Kalamata, pitted
  • 1/2 cup hazelnuts, lighted toasted, peeled and rough chopped (don't worry if there is some peel left on)
  • 2 blood oranges, peeled with pith cut off, and segments cut away over a bowl to catch juice for dressing
  • 1 medium head fresh radicchio, leaves separated
  • 2 hearts of romaine, small inner leaves left whole and the rest roughly

Whisk dressing ingredients, except oil, in non-reactive bowl. Slowly drizzle in oil until well blended. Adjust seasoning. The dressing should have a balanced sweet and sour quality.

In a serving bowl, carefully place all the salad ingredients and gently toss with the dressing.

(Some nice additions…crumbled goat cheese or feta sprinkled with some fresh mint leaves.)