Preheat oven to 350 degrees Fahrenheit.

Spread hazelnuts evenly on a rimmed baking sheet. Bake 10 to 15 minutes or until pale golden beneath skins.

Let cool briefly, then pour onto a dish towel. Fold the towel to enclose the nuts and rub briskly to remove as much of the skins as possible.

Coarsely chop nuts and set aside.

Chop endive and place in bowl.

With a sharp knife, cut and peel white pith from oranges. To section each orange, hold in a bowl to catch juice, cut in between segments, then lift them free.

Cut each segment in half if they are large and add them to endives.

Mix together all dressing ingredients. Pour dressing over salad and toss to mix.

Sprinkle with hazelnuts, garnish with sesame seeds, and serve.