Place hazelnuts on baking sheet and brown under a hot grill until the skins begin to crack. Allow to cool a little, then rub off the skins. Roughly chop the nuts. Put chicory in a large bowl.
Cut peel and pith from oranges. Holding each one over a bowl to catch juice, cut into segments. Cut the segments in half and add to the chicory.
To make the dressing, add all the ingredients to the juice in a bowl, mix well, then pour over the salad. Toss gently, then transfer to a serving dish. Scatter over the hazelnuts and serve garnished with chopped parsley.