Prepare the radicchio by slicing it in half and peeling it into large pieces. Then submerge it in bowls of ice water to soak (10 mins) - this helps reduce the bitterness and also keeps it crisp.

Make the vinaigrette by combining the minced shallot, honey, red wine vinegar, a generous seasoning of salt and pepper, and olive oil in a mason jar. Seal the jar tightly and shake vigorously until the dressing is well emulsified.

Prepare the mandarins by slicing off their tops and bottoms, then remove the peel. Cut them into thin rounds.

Toast the hazelnuts. Let them cool slightly before roughly chopping.

Remove the radicchio from its ice bath and dry the leaves with either a clean kitchen towel or a salad spinner.

To serve, arrange a layer of dried radicchio leaves on a platter (starting with the bigger ones on the bottom), drizzle generously with the honey shallot vinaigrette, then layer in the mandarin rounds, manchego, and chopped hazelnuts.

Continue layering until you run out of ingredients. f

Finish with a drizzle of extra virgin olive oil, a sprinkle of sea salt, freshly cracked black pepper and a GENEROUS amount of manchego.