Ingredients

1 heirloom or beefsteak tomato
1 tbsp balsamic vinegar
2 large oranges
1 red grapefruit
3 red chicory heads
2 handfuls Lasting Leaf Iceberg lettuce
2 tbsp toasted chopped hazelnuts

Dressing
4 tbsp extra virgin olive oil
1 tbsp sweet sherry
1 tsp wholegrain mustard

Method

Chop the tomato into bite sized pieces and place in a bowl, drizzle with the balsamic, cover and set aside.

Segment the oranges and grapefruit by removing the zest and pith with a sharp knife. Slice down the side of each segment until it falls out. Squeeze the leftover juice into a separate bowl, cover and set aside.

Thinly slice the chicory and place into a serving bowl with the Lasting Leaf Iceberg lettuce. Add the tomato, orange and grapefruit segments and gently toss.

To make the dressing, place all of the ingredients into a small bowl and whisk gently until combined. Drizzle over salad and gently toss.

Sprinkle hazelnuts over the top.