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Parve
Medium
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
I would say by now, the salads that are instinctive for me to make all have a very similar feel – the use of citrus appears almost always, and some sort of raw root vegetable often comes along for the ride. Topped with a finishing herb, toasted nut, and the simplest of dressings, they are usually just variations of each other. It is the constant success of the marriage of these flavours that keep myself, my friends and my family, constantly preparing it again and again. Come see for yourself!
5 tablespoons hazelnuts, with skin, or pumpkin seeds
about 5 endives, washed and checked and separated into singular petals
1 golden beet (use red if cannot find), sliced as thinly as possible
1 red beet, sliced as thinly as possible
about 6 radishes, sliced as thinly as possible
1 large red grapefruit, sliced off the membrane
2 oranges, sliced off the membrane. (Tip: cut over a container so you can use the juice in your dressing for extra freshness)
2 blood oranges, sliced off the membrane
seeds of 1/2 a pomegranate
arugula (optional)
parsley (optional)
1 teaspoon Gefen Honey
2 tablespoons orange juice (you can use the reserved juice of the peeled oranges)
1 tablespoon vinegar (use gluten-free if needed)
1/4 cup oil
1/4 teaspoon salt, or to taste
pepper to taste
1/4 teaspoon Gefen Ground Cinnamon
1/4 teaspoon Gefen Ground Allspice
Preheat oven to 325 degrees Fahrenheit.
Allow the nuts to cool and coarsely chop them up. Reserve for use later.
Spread the hazelnuts or pumpkin seeds on a baking sheet lined with Gefen Parchment Paper. Lightly drizzle with oil (or spray with cooking spray) and sprinkle a small amount of cinnamon. Roast 17 minutes.
If using arugula, arrange a light layer on your platter of choice. Arrange your endive petal either in a circular fashion, or in rows, or in a zig-zag pattern.
Either fill the endives with your radishes, beets, and assorted citrus, or create a feast for the eyes by plating them any which way. Example: some citrus inside the endives, some radishes surrounding the border, a couple of beets scattered in a corner, and on. The less thought gone into the plating of this colourful dish, the more pleasing for the eye it will be.
Sprinkle your pomegranate seeds liberally on top. Drizzle your dressing over the top of the salad. Top with a few sprigs of parsley if desired. At this point, layer on your hazelnuts or pumpkin seeds
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