Thoroughly rinse produce and pat dry. Peel and mince shallot. Coarsely chop romaine heart. Stem and mince mint. In medium pan over medium heat, dry toast hazelnuts until lightly browned, shaking pan to prevent burning, about 2 minutes. Transfer nuts to a plate, coarsely chop when cool, and wipe pan clean. Toasting nuts in a dry pan brings out flavor and aroma. Be sure to allow toasted nuts to cool before handling, as they are very hot right out of the pan. Rinse chicken breasts and pat dry

To "supreme", or make segments from orange and grapefruit, trim top and bottom of fruit. Set fruit on the bottom, and carefully slice off skin in thick strips, beginning at the top and following curve down. Holding the skinned fruit in your hand, slice between the flesh and white membrane so that clean wedges of fruit fall out between the white "walls", leaving a membrane skeleton behind. Work over a bowl to catch fruit juices and segments, and once finished squeeze juice out of remaining membranes from orange and grapefruit into bowl.

In a mixing bowl, combine 1 tbsp. of orange juice, 1 tbsp. of grapefruit juice, honey, shallots (to taste), mint, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside to let flavors marry.

Heat a medium pan over medium-high heat. Season chicken with Ras el Hanout seasoning and a pinch of salt. Add 2 tsp. olive oil to pan and sear chicken until dark and caramelized, about 3 minutes. Turn the chicken over, reduce the heat to medium, and cook the chicken 4-5 minutes, or until it reaches an internal temperature of at least 165 degrees. Transfer to cutting board to rest.

Add chopped romaine and arugula to the bowl containing the vinaigrette. Toss to combine. Season to taste with salt and pepper. Tossing and seasoning salads right before plating keeps them crisp, fresh, and tasty.

Cut chicken into 1/2" slices. Place a bed of dressed salad on a plate, and arrange sliced chicken on top. Garnish with hazelnuts and citrus supremes Ras el Hanout means "head of the shop" and is a Moroccan spice blend with no definitive recipe, but is typically the finest blend a spice merchant has to offer.