Ingredients

• 1 tablespoon marmalade
• 1 lemon
• 1/4 extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 to 3 cups young spinach
• 2 to 3 cups arugula
• 1 navel orange, peeled and thinly sliced into discs
• 1/2 small red onion, very thinly sliced
• 1/4 cup chopped hazelnuts, toasted

Instructions

1. In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.