Endive and Frisee Salad with Oranges

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1/4 cup balsamic vinegar

2 tablespoons finely sliced shallots

1 tablespoon honey

1/3 cup olive oil or hazelnut oil

Salt and freshly ground black pepper

3 heads Belgian endive, trimmed, cut crosswise into thin slices

2 heads frisee lettuce, center leaves only, torn into pieces

2 blood oranges or regular oranges, segmented

1/2 cup hazelnuts, toasted and chopped