Charred Witlof Salad, Blood Orange, Goat’s Cheese & Lemon Myrtle Vinaigrette

1. Toast the nuts. Toast the hazelnuts or macadamias in a dry pan over medium heat, tossing, for 3–4 minutes until fragrant. Set aside to cool.
2. Shake the vinaigrette. In a jar, combine the apple cider vinegar, olive oil, honey, lemon myrtle, salt and pepper. Seal and shake hard for 20–30 seconds until emulsified.
3. Segment the orange. Segment the blood oranges over a bowl to catch the juice; set segments aside.
4. Char the witlof. Heat a large dry pan or grill plate over high heat. Brush the cut side of the witlof with olive oil. Place cut-side down and leave undisturbed for 5–6 minutes until deeply caramelised. Flip and cook a further 1–2 minutes on the round side.
5. Plate. Arrange the charred witlof cut-side up on a platter. Scatter over the orange segments, goat’s cheese, and toasted nuts.
6. Dress and finish. Drizzle the vinaigrette generously over the top just before serving, finishing with a little of the reserved orange juice if you like extra brightness.

Char cut-side down and resist moving the witlof too early — let it sit undisturbed, so it caramelises rather than steams. A soft blue cheese can stand in for the goat’s cheese for more contrast. Serve warm-to-room-temp; don’t let it sit too long once charred or the leaves will lose their crisp edge.