1/2 head savoy cabbage, julienned*
2 heads Belgian endive, leaves washed and separated
2 heads Treviso radicchio, leaves washed and separated
1 head chicory, washed and chopped coarse
2 shallots, peeled and julienned*
Kosher salt and fresh-cracked pepper
3 blood oranges, peeled; each orange cut into 8 slices
1/2 cup hazelnuts, toasted, peeled and chopped coarsely
1/2 bunch Italian parsley, sprigs only
1/2 bunch chervil, sprigs only
Directions:
Place cabbage, endive, radicchio, chicory and shallots in a salad bowl, season with salt and pepper and set aside.
For the Dressing:
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
3 teaspoons honey
1 tablespoon crème fraîche
1 tablespoon poppy seed
1/2 cup extra virgin olive oil
Kosher salt and fresh-cracked pepper
Directions:
Combine all ingredients, except oil, into a small mixing bowl. Whisk until blended. Slowly drizzle in the oil, while whisking until all is incorporated. Season with salt and pepper to taste.
To serve:
Top greens with dressing and toss until well coated. Arrange 3 orange slices onto 8 salad plates. Place tossed greens on top of orange rounds. Top each salad with crushed hazelnuts, parsley and chervil sprigs.