INGREDIENTS
2
blood oranges
1/4 cup
extra-virgin olive oil
2 tbsp
white wine vinegar
2 tsp
honey
3/4 tsp
kosher salt
3/4 tsp
black pepper
1
head curly endive, leaves separated
1
head radicchio, chopped
1
fennel bulb, cored and thinly sliced
1/3 cup
chopped toasted hazelnuts
1/4 cup
torn fresh mint
1
small shallot, thinly sliced