Blood Orange, Fennel, Goat Cheese And Hazelnut Salad

• Blood Orange, Fennel, Goat Cheese and Hazelnut Salad
• 1/4 cup Chopped Hazelnuts
• 4 cups Mixed field greens and butter lettuces
• 1/2 Bulb Fennel, Julienned (about 1 Cup)
• 1/3 cup Blood Orange Vinaigrette (recipe follows)
• 3 Small (or 2 Medium) Blood Oranges, Supremed
• 2 ounces Goat Cheese
• Blood Orange Vinaigrette
• 1 Medium Shallot, Minced
• 1 teaspoon Zest from Blood Orange (one small)
• 3 tablespoons Blood Orange Juice (from 2-3 small)
• 1 tablespoon White Wine Vinegar
• 1/2 teaspoon Salt
• 1 pinch Sugar
• 1/2 cup Olive Oil
• Ground Pepper

1. Preheat oven to 350. Spread hazelnuts on baking sheet and place in oven for 5 minutes until toasted and fragrant. Place hazelnuts in a clean dish towel and rub the nuts vigorously to remove the skins (you don't have to get them all), set aside.
2. Wash and dry salad greens. Combine salad greens and fennel in salad bowl. Pour 1/3 cup of vinaigrette around the inside edges of the bowl and gently combine with greens. Add more as needed.
3. Divide dressed greens onto two serving plates, top each with half of hazelnuts, oranges and goat cheese and serve.
4. Combine shallots, zest, juice, vinegar, salt and sugar in a small bowl and whisk to combine.
5. Slowly pour in olive oil in a thin stream while whisking into the shallot juice mixture until combined and almost creamy.
6. Season with additional salt if necessary and pepper.

orange, hazelnuts, butter, fennel, orange vinaigrette, oranges, goat cheese, orange vinaigrette, shallot, orange, orange juice, white wine vinegar, salt, sugar, olive oil, ground pepper

Taken from food52.com/recipes/15798-blood-orange-fennel-goat-cheese-and-hazelnut-salad (may not work)