Endive Salad with Hazelnuts, Orange Supremes and Toasted Quinoa

Yield: 2 to 4 servings

2 tablespoons quinoa

2 medium oranges

2 small heads endive, leaves separated (root end trimmed as needed)

½ cup toasted hazelnuts, roughly chopped

¼ cup packed roughly chopped fresh Italian flat-leaf parsley

1 medium shallot, peeled and diced small

2 tablespoons red wine vinegar, plus more to taste

2 tablespoons freshly squeezed orange juice

2 tablespoons extra-virgin olive oil

¾ cup freshly grated Parmigiano Reggiano (grated on a box grater – not pre-grated)

Kosher salt, to taste

Freshly ground black pepper, to taste

Place a medium sauté pan over medium heat. Let pan heat up until hot, about 1 minute. Add the quinoa to the pan. Toast, stirring frequently, until the quinoa begins to pop. Reduce the heat to medium low. Shake or stir pan continuously to prevent any quinoa from burning once the popping starts. Remove from heat when the popping sound diminishes, approximately 45 seconds to 1 minute. Transfer to a small bowl and set aside. (Pro Tip: if you have a glass lid, it will help to contain any rogue poppers!)

Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds and squeeze the remains for juice and reserve the juice for the vinaigrette.

Add the orange segments, endive, hazelnuts, parsley, shallot, red wine vinegar, orange juice, olive oil, Parmigiano Reggiano and toasted quinoa to a medium bowl. Fold to combine. Taste and season with salt and pepper and additional vinegar as needed.

Divide among plates and serve.