Spinach and Arugula Salad with Orange

  • 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

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.