Carrot Salad with Oranges
The day before, peel the carrots and chop. Blanch the carrots 8 minutes, drain. Peel the shallots and garlic, puree in blender with vinegar, orange blossom water, juice of one orange and lemon juice, spices and sugar, season. Arrange carrots on a plate and pour the sauce over top, let carrots sit overnight in the refrigerator.
Peel the remaining oranges, separate with a sharp knife into slices, arrange on the salad. Toast the hazelnuts briefly and coarsely chop, sprinkle on salad and garnish with cilantro.