the balsamic vinegar
, and honey in a medium bowl to blend
. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Toss the endive
and frisee in a large bowl with enough vinaigrette
to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle
any remaining vinaigrette around the salads and serve immediately.