recipe adapted from "Mache Salad with Smoked Trout, Hazelnuts and Pomelo" by Nell Newman, 2001
Preheat oven to 350°. Place hazelnuts on a rimmed cookie sheet pan and roast until fragrant and lightly browned, about 10 minutes. Remove from oven, place in a clean kitchen towel and rub until skins come off. Set aside.
Put shallots into small bowl or glass measuring cup. Add the vinegars and let sit while you proceed with the salad prep.
To supreme the pomelo and blood orange, cut off all skin and pith then cut out the segments. Squeeze the leftover membrane and save the juice.
Wash and dry lettuce and radicchio. Tear into pieces. Remove the skin from the smoked trout and break into bite-sized pieces.
Add a pinch or two of salt to the shallot-vinegar. Whisk in the pomelo/blood orange juice then the walnut or olive oil.
Plate individually (lettuce, radicchio, a sprinkling of toasted hazelnuts, citrus supremes and smoked trout) and drizzle with some dressing (you will have some leftover) — or layer all in a large, shallow salad bowl and gently toss.