Rainbow Chopped Salad

• 1/4 cup red wine vinegar
• 1 1/2 tablespoons finely chopped shallot
• 1/2 tablespoon honey
• 1/4 cup hazelnut oil or extra-virgin olive oil
• 6 cups chopped romaine hearts
• 4 cups sliced red cabbage
• 1 large Fuji apple, halved, cored, diced
• 1 Asian pear, halved, cored, diced
• 1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
• 3/4 cup hazelnuts, toasted, husked, coarsely chopped
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled blue cheese (optional)

1. Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
2. Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
3. Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

red wine vinegar, shallot, honey, hazelnut oil, chopped romaine hearts, red cabbage, apple, asian pear, mango, hazelnuts, pomegranate seeds, blue cheese

Taken from www.epicurious.com/recipes/food/views/rainbow-chopped-salad-363733 (may not work)