Ingredients

• 3 tablespoons blanched hazelnuts
• 1/2 teaspoon whole coriander seeds
• 1 tablespoon finely chopped shallots
• 1 tablespoon sherry vinegar
• 1/2 teaspoon honey
• Kosher salt
• Pinch cayenne pepper
• 2 small oranges
• 2 tablespoons extra-virgin olive oil
• 1 pound carrots with tops, trimmed (halved lengthwise if very thick)

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Instructions

1. Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well).
2. Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside.
3. Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
4. Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve.