Blood Orange and Radicchio Salad with Hazelnuts

Spread hazelnuts on a dry baking sheet. Roast at 180°C (350°F) for 10 minutes until the skins crack. Wrap in a clean kitchen towel and rub to remove most of the skins. Roughly chop and set aside.

Peel the blood oranges and slice into rounds about 1cm thick. Lay on a plate and remove any seeds.

Using a mandoline or a sharp knife, shave the fennel as thinly as possible. Drop into a bowl of cold water for a few minutes to crisp up, then drain and pat dry.

Whisk olive oil, sherry vinegar, honey, salt, and black pepper together in a small bowl until combined.

Arrange torn radicchio leaves on a serving platter. Layer blood orange slices and shaved fennel on top. Scatter toasted hazelnuts and torn mint leaves over everything. Drizzle the vinaigrette and serve immediately.