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Fennel And Roasted Vegetable Salad With Hazelnut Dressing


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2 Japanese eggplants , (about 8 oz/250 g total)

2 large portobello mushroom

4 plum tomatoes

2 tbsp extra-virgin olive oil

2 tsp balsamic vinegar

1 garlic clove , minced

1/4 tsp salt

1/4 tsp pepper

1 cup sugar snap peas , trimmed

1/2 fennel bulb

2 cups mixed baby salad greens

1/4 cup chopped hazelnuts , toasted

1/4 cup extra-virgin olive oil

1/4 cup rice vinegar

1 tsp grated orange rind

2 tbsp orange juice

1/2 tsp liquid honey

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