Winter Citrus Salad

Place sugar and water into a large pot on high.

Cook until water has evaporated and sugar begins to change to a caramel colour.

Carefully add the Red wine vinegar to the carmelized sugar.

Bring up to a simmer and make sure all the sugar has dissolved.

Add shallots, salt, and toasted fennel seeds.

Continue to simmer until the mixture has reduced by half.

Carefully strain the liquid removing the solids.

Place hazelnuts into a large pan and begin toasting them.

When they begin to develop some brown spots and become fragrant, add water, ½ the sugar, water and salt.

Keep cooking until the water has evaporated and removed from the heat.

Add the second half of the sugar and toss in the pan coat the hazelnuts evenly.

Remove from the pan and place onto a lined baking sheet to cool. You can then roughly chop or keep the hazelnuts whole.

Remove the top and the bottom.

Now take your knife and cut away the peel following the natural curve of the fruit.

As you proceed you will see a line develop that will guide your next cut, still following the curve of the fruit.

Once all the peel and pith are removed cut in half (top-bottom).

Now slice the halved fruit to desired thickness (1cm is optimal).

Reserve for later.

On the plate spread a small layer of the stracciatella.

Add a few pieces of your white radicchio, creating a base.

Layer in your sliced citrus.

Top with your candied hazelnuts.

Drizzle your gastrique, a little extra virgin olive oil and a sprinkle of flaky sea salt.