Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

This beautiful salad is bursting with flavors: sweet blood oranges, crisp, bitter radicchio, and rich, savory Parmigiano.

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  5 medium blood oranges
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  1 Tbs. white wine vinegar
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 medium (12-oz.) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
  
  


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  1 medium (6-oz.) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
  
  


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  3/4 cup blanched hazelnuts, toasted and coarsely chopped
  
  


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  1-1/2 oz. chunk Parmigiano-Reggiano or aged goat cheese
  
  

Finely grate 1 tsp. of zest and then squeeze 2 Tbs. juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 tsp. salt, and a few grinds of black pepper.

Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.

In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.