Blood Orange, Watercress and Frisee Salad

Dressing:
juice of 1/2 a blood orange, about 2 tablespoons
1 T red wine vinegar
4 T olive oil

1 blood orange, peeled and sliced
12 hazelnuts, lightly dry toasted in an iron pan on top of the stove and then cut in half
6 slices of goat cheese (soft, chevre)
1/2 c frisee
1/2 c watercress

Mix together the dressing. Toss greens with dressing separately in a large bowl. Arrange in bowls starting with a bottom layer of frisee topped by the watercress. Arrange orange slices, goat cheese slices and hazelnuts on top of the greens.

Serves 2.