Rinse butter lettuce and radicchio well, set aside to dry and then tear/chop into small pieces (I like keeping the lettuce larger here, but totally a personal preference).

Using a sharp knife, segment both of the blood oranges. Reserve juice and segments in a bowl. Set aside.

To make the blood orange vinaigrette, in a high speed blender place shallot, honey, salt/pepper and 1/4 cup of the reserved blood orange juice (doesn't have to be exact). Blend on low to combine. With the blender still running, slowly drizzle in 5 tbsp of olive oil. Taste, adjust seasoning as necessary.

To assemble salad, on a large platter spread a layer or butter lettuce followed by a layer of radicchio directly on top. Top with a generous serving of blood orange segments. Add chopped hazelnuts, blue cheese crumbles, and pickled kumquats. Drizzle with blood orange vinaigrette. Serve immediately and enjoy!