Chopped Carrot Salad with Fennel, Orange and Hazelnuts

A nice change from the typical carrot-mayo-raisin salad. This preparation has a fresh taste thanks to the orange vinaigrette, and lots of texture and flavor. Serves 4-6.

Recipe

3/4 c. hazelnuts, toasted and skinned
1/4 c. olive oil
2 T. white wine vinegar
1 tsp. salt
1/2 tsp. pepper
1 T. honey
1/4 tsp. orange zest + 1/3 c. juice
1 fennel bulb, stalks discarded, bulb halved, cored and cut into 1-inch pieces
1 lb. carrots, trimmed and cut into 1-inch pieces (no need to peel)
1/2 c. fresh chives, finely chopped

Pulse hazelnuts in a food processor until coarsely chopped, 10-12 pulses. Transfer to a small bowl.

Whisk olive oil, vinegar, salt, pepper, honey, orange zest and juice in a bowl until combined.

Pulse fennel in now-empty processor until coarsely chopped, 10-12 pulses. Transfer to a large bowl. Process the carrots in the again-empty processor until finely chopped, 20 seconds, scraping down sides of bowl as needed. Transfer to the bowl with the fennel.

Add 1/4 c. chives, half the hazelnuts and the vinaigrette to the carrot-fennel mixture. Toss to combine and add salt to taste. Transfer to a serving platter and sprinkle with the remaining 1/4 c. chives and rest of the hazelnuts.