Instructions

1. Wash and dry your greens and put them into a nice serving bowl
2. Roast your hazelnuts for a few minutes or until lightly golden brown. Then chop them up into nice chunks and let them cool.
3. Rinse cherry tomatoes and Bosch pears. Slice tomatoes in half and slice the pear into nice small slices or wedges, depending on your preference. Then add them nicely to your mixed greens.
4. Clean blood oranges and then supreme them both (simply make segments of the oranges). With the remaining carcass, squeeze the juice into a separate bowl. Add your supremes to the salad greens.
5. Add your cooled chopped hazelnuts to the salad.
6. Take the reserved blood orange juice liquid and a teaspoon of lemon juice. Add a pinch of salt to the mixture.
7. Start whisking the liquids and slowly start drizzling our Aqua et Oleum premium extra virgin olive oil, whisking until homogenous and well combined. You don’t want it to look like the oil and the juice are separated.
8. Drizzle the dressing on the whole salad or do it individually on each salad toss. Have fun with it! You want everyone to see all the ingredients and your hard work. Finally, finish the salad with the shaved cheese.