Hazelnut-Orange Salad

Ingredients

• 16 cups torn bibb lettuce ( 5 medium heads)
• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon dijon mustard 
• 1 tablespoon hazelnut oil 
• 0.3 cup hazelnuts toasted chopped
• 4 large navel oranges 
• 2 tablespoons orange marmalade 
• 0.3 teaspoon salt 
• 1 tablespoon shallots minced
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• whisk

Directions

1. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Set sections aside.
2. Combine reserved 2 tablespoons juice, shallots, and next 6 ingredients (through pepper), stirring with a whisk.
3. Arrange 2 cups lettuce on each of 8 plates; top evenly with reserved orange sections.
4. Drizzle each serving with 1 tablespoon vinaigrette; sprinkle each serving with 1 1/2 teaspoons nuts.
5. Serve immediately.