Crunchy Chicory & Roasted Fennel Salad with Hazelnut Dressing

1. Preheat Oven and Prepare Fennel and Shallot

Start by preheating your oven to 375°F. While the oven heats up, place the thinly sliced fennel on a large baking sheet. Drizzle the fennel slices with about 2 tablespoons of olive oil, a pinch of salt, and some freshly ground black pepper. Rub a shallot with a little extra olive oil and place it in a corner of the same baking sheet.

2. Roast Fennel and Shallot

Roast the fennel and shallot in the preheated oven for about 20-25 minutes. You'll know they are ready when the edges of the fennel are nicely browned and the shallot starts to caramelize. Once done, remove the baking sheet from the oven and let the vegetables cool down.

3. Prepare Hazelnut Dressing

In a food processor, combine the roasted shallot, 1/4 cup of olive oil, 2 tablespoons of hazelnut oil, 1/4 cup of champagne vinegar, 2 tablespoons of maple syrup, 1/2 teaspoon each of dried tarragon and thyme, a pinch of freshly grated nutmeg, and 1 teaspoon of salt. Blend everything until the mixture is smooth and creamy. Transfer the dressing to a container, cover it, and chill until you are ready to use it.

4. Assemble Salad

To assemble the salad, place the torn chicory leaves, roasted fennel, chopped hazelnuts, and dried cranberries in a large bowl. Pour the chilled hazelnut dressing over the salad. Season with a bit of freshly ground black pepper and toss everything together using salad tongs until the ingredients are thoroughly coated with the dressing.

5. Serve Salad

Serve the salad immediately, enjoying the delightful blend of crunchy, roasted, and sweet elements in every bite.