Spinach and Endive Salad With Frangelico Vinaigrette

• 3 cups Baby Spinach, washed and dried
• 1 Belgian endive, cut crosswise into 1/2-inch-3/4-inch-inch strips
• 1 mandarin orange, peeled and cut into segments (canned mandarin okay)
• 1 tablespoon Frangelico
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 pinch salt
• cracked black pepper, to taste
• 2 tablespoons hazelnuts, toasted and coarsely chopped

1. Whisk the vinaigrette ingredients together in a non-reactive bowl and allow to marinate at least 1 hour for best flavor.
2. Toss the salad ingredients together gently.
3. Arrange on two chilled salad plates.
4. Garnish with the toasted hazelnuts.
5. Lightly drizzle with the vinaigrette.

baby spinach, endive, orange, frangelico, olive oil, lemon juice, salt, cracked black pepper, hazelnuts

Taken from www.food.com/recipe/spinach-and-endive-salad-with-frangelico-vinaigrette-421457 (may not work)