¾ cup hazelnuts, toasted and skinned
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
Salt and pepper
¼ 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, peeled, trimmed and cut into 1-inch pieces
½ cup minced fresh chives
Pulse hazelnuts in food processor until coarsely chopped, 10 to 12 pulses; transfer to small bowl.
Whisk oil, vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and orange zest and juice in large bowl until combined.
Pulse fennel in now-empty processor until coarsely chopped, 10 to 12 pulses; transfer to bowl with dressing.
Process carrots in again-empty processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with fennel mixture. Add 1/4 cup chives and half of hazelnuts and toss to combine. Season with salt to taste.
Transfer to serving platter, sprinkle with remaining 1/4 cup chives and remaining hazelnuts, and serve.
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
Salt and pepper
¼ 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, peeled, trimmed and cut into 1-inch pieces
½ cup minced fresh chives
Pulse hazelnuts in food processor until coarsely chopped, 10 to 12 pulses; transfer to small bowl.
Whisk oil, vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and orange zest and juice in large bowl until combined.
Pulse fennel in now-empty processor until coarsely chopped, 10 to 12 pulses; transfer to bowl with dressing.
Process carrots in again-empty processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with fennel mixture. Add 1/4 cup chives and half of hazelnuts and toss to combine. Season with salt to taste.
Transfer to serving platter, sprinkle with remaining 1/4 cup chives and remaining hazelnuts, and serve.
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