Rainbow Chopped Salad

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1/4 cup red wine vinegar

1 1/2 tablespoons finely chopped shallot

1/2 tablespoon honey

1/4 cup hazelnut oil or extra-virgin olive oil

6 cups chopped romaine hearts

4 cups sliced red cabbage

1 large Fuji apple, halved, cored, diced

1 Asian pear, halved, cored, diced

1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced

3/4 cup hazelnuts, toasted, husked, coarsely chopped

1/2 cup pomegranate seeds

1/2 cup crumbled blue cheese (optional)

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