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1
Preheat the oven to 400F.
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2
Take two swipes of peel off the orange with a vegetable peeler and set the orange aside.
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3
Toss together the carrots, shallots, orange zest and 3 tablespoons of the olive oil in a medium bowl.
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4
Season with fine sea salt and pepper, toss again and spread out on a baking sheet.
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5
Roast until the carrots are fork-tender, about 20 minutes.
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6
Place the orange on the cutting board and cut off a little bit from both ends to create flat surfaces.
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7
Set the orange on one of the flat ends.
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8
Using a large, sharp knife, shave off the skin, peel and as much of the pith as possible along the curve of the fruit.
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9
Squeeze any juices from the skin into a small bowl and reserve.
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10
Working over the bowl with the juices with a sharp paring knife, hold the orange in your nondominant hand and use your dominant hand to cut the segment along the membrane.
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11
Cut along the opposing membrane (in a V), releasing the segment and collecting any juices and the fruit itself in the bowl below.
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12
Repeat with all the segments, then squeeze any remaining juices from the membranes and toss.
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13
Whisk together the juice with the remaining 1 tablespoon olive oil and the honey.
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14
Taste with a tip of radicchio; the dressing should be subtly sweet and not too bitter.
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15
Arrange the radicchio on a platter.
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16
Arrange the roasted carrots, shallots, and orange segments over the radicchio and top with the hazelnuts.
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17
Drizzle with the dressing and sprinkle with flaked sea salt.
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18
Serve immediately.
