Grilled Treviso with Citrus Bagna Cauda

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Citrus Bagna Cauda:

3 tablespoons extra-virgin olive oil

3 cloves garlic, smashed and peeled

2 anchovy fillets

1 teaspoon grated lemon zest (1 lemon)

1 teaspoon grated orange zest (1/2 orange)

1 tablespoon lemon juice (1/2 lemon)

1 tablespoon orange juice (1/2 orange)

1 1/2 teaspoons honey

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

Grilled Treviso:

3 large heads Treviso, halved lengthwise

1/2 teaspoon kosher salt

1/2 cup chopped walnuts, toasted