Arugula & Fennel Salad with Blood Oranges and Chive Vinaigrette

• Vinaigrette:
• 1/2 cup olive oil
• 1/4 cup chives, chopped
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar (apple cider vinegar would work as well)
• 1 Tbsp Dijon
• 1 tsp honey
• salt & pepper, to taste
• Salad:
• 1/4 cup hazelnuts, roasted
• 2 small blood oranges
• 1 bag arugula
• 1 bulb fennel, thinly sliced on mandolin
• 1/2 cup Dill Havarti cheese, shredded

Combine all vinaigrette ingredients in a mason jar and shake until thoroughly combined.

Roast hazelnuts on a small sheet pan at 325°F for about 10-15 minutes or until slightly golden brown and fragrant. Set aside to cool before adding to salad. Slice two blood oranges into small wedges. In a large salad bowl, combine arugula, sliced fennel, blood orange slices, roasted hazelnuts and shredded cheese. Drizzle vinaigrette on top when ready to serve.