Arugula & Fennel Salad with Blood Oranges

Ingredients

• 1/2 cup olive oil
• 1/4 cup chives, chopped
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar (apple cider vinegar would work as well)
• 1 Tbsp Dijon
• 1 tsp honey
• salt & pepper, to taste
• 1/4 cup hazelnuts, roasted
• 2 small blood oranges
• 1 bag arugula
• 1 bulb fennel, thinly sliced on mandolin
• 1/2 cup Dill Havarti cheese, shredded