Directions

1. Preheat oven to 350°F. Spread the hazelnuts onto a KitchenAid® Professional-Grade Nonstick Half Sheet Pan in a single layer. Toast for 10-15 minutes, until lightly colored. Allow to cool.
2. While the hazelnuts are toasting, add the vinaigrette ingredients to the blender cup. Using the KitchenAid® 2-Speed Hand Blender, blend ingredients until emulsified.
3. Toss the salad greens with a 1/4 cup of the blood orange vinaigrette and top with the sliced blood oranges, beets, hazelnuts and goat cheese. Plate and serve with additional vinaigrette as desired.
4. * For a vegan salad, omit the goat cheese.