Recipe: Fennel and grapefruit salad with hazelnuts

Orange and hazelnut vinaigrette
1⁄4 cup freshly squeezed orange juice
1⁄4 cup rice wine vinegar
1⁄4 cup white wine vinegar
1⁄2 cup each: hazelnut and vegetable oils
1 tsp kosher salt
1 tsp finely grated orange zest

In a small bowl, whisk together the orange juice and the vinegars. Slowly whisk in the hazelnut and vegetable oils, whisking continuously to emulsify. Mix in kosher salt and orange zest.

Fennel and grapefruit salad
1 ruby red grapefruit
1⁄2 cup red onion, thinly sliced
2 Asian pears, peeled, cored and cubed
1 bunch arugula, stems removed
1⁄2 bulb fennel, thinly sliced
4 radishes, thinly sliced
1⁄2 cup orange and hazelnut dressing
4 oz creamy blue cheese, like St. Agur
1⁄2 cup toasted hazelnuts

Cut the skin and white pith away from the grapefruit with a sharp knife. Slice carefully in between the membranes to free grapefruit segments.

Soak the red onion slices for 15 minutes in a small bowl of ice water to re­move any sharpness. In a large bowl, gently toss together the drained red onion, pear cubes, arugula, fennel, radish slices and grapefruit segments. Dress with 1/2 cup of the orange and hazelnut vinaigrette. Top with pieces of blue cheese and toasted hazelnuts and serve.

Make your meal complete: This salad is perfect to accompany fish. En­joy some grilled jumbo shrimp, pan roasted halibut or sea bass on the side.

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