Winter Citrus & Radicchio

Using a sharp knife, cut the top and bottom off each blood orange and Cara Cara orange. Following the curve of the fruit, slice away the peel and pith. Then cut between the membranes to release clean segments, catching all the juice in a bowl below — you'll use it in the dressing.

Spread the hazelnuts on a baking sheet and toast in a 350°F oven for 8-10 minutes until the skins crack and the nuts smell deeply fragrant. Wrap them in a clean kitchen towel, rub vigorously to remove the papery skins, then roughly chop. The toasted hazelnuts add an earthy richness to every bite.

Quarter the radicchio head and cut out the bitter white core. Tear the leaves into irregular, bite-sized pieces — the natural curves will cradle the dressing and citrus juice. If the radicchio tastes very bitter, soak the torn leaves in ice water for 10 minutes and pat dry.

Thinly slice the shallot into rings and combine with the champagne vinegar in a small bowl. Let the shallot macerate for 5 minutes to mellow its sharpness, then whisk in the olive oil and a tablespoon of the reserved citrus juice. Season with salt and pepper until bright and balanced.

Arrange the torn radicchio leaves on a serving platter. Nestle the blood orange and Cara Cara segments among the purple-red leaves — the jewel tones of ruby and coral against radicchio's magenta are stunning. Drizzle the shallot-champagne vinaigrette evenly over everything.

Scatter the toasted chopped hazelnuts generously over the citrus and radicchio. Drizzle with a final thread of olive oil. Serve immediately — the contrast of bitter radicchio, sweet-tart citrus, and crunchy hazelnuts is at its best when freshly assembled.