Deeply nutty hazelnuts along with their assertive oil enhance a simple salad of sweet-sour blood oranges and anise-scented fennel. Served together, the few ingredients combine to make a first-course salad that is as beautiful as it is delicious.
Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).