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1 teaspoon anchovy paste

1 teaspoon mild honey 

1/2 teaspoon lemon zest

2 tablespoons lemon juice (from 1 lemon)

3 tablespoons extra-virgin olive oil 

1/4 teaspoon kosher salt 

2 heads radicchio, sliced into 1-inch rounds 

1/2 cup shaved ricotta salata

1/4 cup chopped toasted hazelnuts