Combine all of the dressing ingredients in a small bowl and thoroughly mix with a fork; set aside. Separate the Romanesco into bite-sized florets. Bring a large pot of water to boil and add a large pinch of salt. Transfer the florets to the pot and cook for 5-7 minutes, or until tender. Drain into a colander and immediately place into an ice bath to retain the dark color and stop the cooking process. Over medium heat, fry the bacon and remove onto paper towel, leaving the grease in the pan. Gently toast the hazelnuts over low heat in the remaining bacon grease. Mix the Romanesco, bacon and nuts in a serving bowl and pour the dressing over top; toss to combine. Serve immediately.
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