Recipe

Grill Radicchio

1. Slice radicchio heads into quarters, lengthwise. Brush with 2 tbsp olive oil.
2. Heat grill pan or skillet on high heat until almost smoking. Place radicchio cut-side down and grill, 2 to 3 minutes per side, or until slightly charred and softened. Remove from heat and set aside.

Prepare Cauliflower

1. Using large knife or mandoline, slice cauliflower as thinly as possible. Cauliflower will be a mix of larger and smaller pieces.

Toast Hazelnuts

1. In small skillet over medium-high heat, toast hazelnuts 4 to 5 minutes, or until they begin to brown and have a toasted aroma. Remove from heat and place in center of clean dish towel.
2. Gather towel ends and vigorously rub hazelnuts to remove skin. Discard skins and roughly chop hazelnuts into large chunks.

Prepare Oranges

1. Peel and segment oranges into supremes. (To supreme: With a knife, slice peel from orange and discard. Then, over small bowl, slice out and remove each segment.) Reserve segments and juices separately. Set aside.

Make Vinaigrette

1. In separate bowl, whisk 1⁄4 cup reserved orange juice with mustard, shallot, salt and pepper. Whisk in remaining 1⁄3 cup olive oil.

Assemble Salad

1. Tear radicchio into bite-sized pieces and place in large bowl. Add cauliflower and gently toss together with half of vinaigrette.
2. Transfer to platter. Scatter orange segments and crushed hazelnuts on top. Top with remaining vinaigrette.