Chopped Carrot Salad with Fennel Orange and Hazelnuts
Ingredients
- 3/4 cup hazelnuts , toasted and skinned
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- Salt and pepper
- 1/4 teaspoon grated orange zest plus 1/3 cup juice
- 1 fennel bulb , stalks discarded, bulb halved, cored, and cut into 1-inch pieces
- 1 pound carrots , trimmed and cut into 1-inch pieces
- 1/2 cup minced fresh chives
Instructions
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