1. Cut the tops and bottoms of the oranges and stand them on a cut side.

2. Using a sharp, thin-bladed knife, cut all of the rind and white pith off of the outside of the oranges. You should be left with just the clean orange segments held together by the membranes.

3. Carefully slide the knife down each side of all of the membranes to free the orange suprêmes. Remove any seeds found. Squeeze the juice from the membranes, and then discard them.

4. Place the pistachio kernels on a small baking sheet and toast in a preheated 165ºC. oven until crisp, about 7-10 minutes. Immediately transfer them to a plate to cool. When cool, very coarsely crush them with the flat side of a large knife.

5. Remove any coarse stems from the wild rocca and place in a large mixing bowl.

6. Remove any wilted or discolored leaves from the outside of the radicchio. Cut the head in half from top to bottom and remove and discard the core.

7. Roughly tear the radicchio into bite-sized pieces and separate the leaves. Add to the rocca in the bowl.

8. In a small mixing bowl, whisk together the orange juice, lemon juice and olive oil until well blended. Season to taste with salt & pepper.

9. Pour the dressing over the greens in the large bowl, and with a gloved hand, gently toss to coat the greens with dressing. Taste, and adjust seasoning with salt & pepper as desired.

10. Divide the dressed greens between 4 large salad plates.

11. Evenly scatter the orange suprêmes over the dressed greens.

12. Crumble the Bleu d’Auvergne evenly over each salad.

13. Scatter with crushed, toasted pistachios.