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.