Carrots in a hazelnut vinaigrette

Ingredients:

• 3 tbsp. l. blanched hazelnuts
• 0.5 tsp coriander seeds
• 1 tbsp finely chopped shallots
• 1 tbsp sherry vinegar
• 0.5 tsp honey
• A pinch of cayenne pepper
• 2 small oranges
• 2 tablespoons extra-virgin olive oil
• 450 g carrots with tops, trimmed (thick carrots, cut in half lengthwise)

Preparation:

1. Preheat oven to 350°F (175°C). Place the hazelnuts on a baking sheet and toast until golden brown, 8-10 minutes. Let cool and lightly crush the nuts with the bottom of a glass.
2. Place the coriander in a small skillet and stir over medium heat until toasted, about 2 minutes. Crush the coriander and add to the baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, cayenne pepper, and the juice of one orange. Stir in the olive oil. Set aside.
3. Place a steamer basket in a medium, shallow saucepan and add about 1 inch (2.5 cm) of water. Bring to a boil, add the carrots, cover, and steam until tender when pierced with a fork, 10-12 minutes. Transfer to a baking dish, toss gently, and let the carrots cool in the vinaigrette at room temperature.
4. Separate the remaining orange into wedges and arrange the carrots on a serving platter, topping with orange wedges. Season with salt if desired and serve.