Oranges with rosemary honey and hazelnuts
- 2 lemons
- 3 ½ tbsp fresh rosemary
- ¼ cup honey
- ¼ cup hazelnuts
- 4 oranges
De-seed and juice lemon. Chop fresh rosemary into small pieces.
Combine honey, 4 tsp lemon juice and half the fresh rosemary in a saucepan. Bring to a simmer, then remove from heat and let cool 10 minutes.
While it's cooling, place hazelnuts in a dry skillet over medium-high. Toast 3 minutes, stirring regularly to prevent burning. Let cool.
Peel orange and slice into rounds. Drizzle with honey. Chop hazelnuts and sprinkle over the top, along with remaining fresh rosemary for garnish.