Roasted Fennel and Hazelnut Salad

2 - heads fennel, sliced into 1/4 inch thick chunks
3 - large shallots, peeled and sliced in half
2 T olive oil
0 - salt
0 - ground black pepper
1 - small head chicory, torn in bite-sized pieces
3/4 C hazelnuts, roasted and chopped coarsely
3/4 C dried cranberries
1/4 C olive oil
2 T hazelnut or walnut oil
1/4 C white wine vinegar
2 T maple syrup
1/2 t dried tarragon
1/2 t dried thyme
0 - freshly grated nutmeg
1 t salt

Preheat the oven to 375º F. Place the sliced fennel on large baking sheet, rub with 2 tablespoons of the olive oil, a pinch of salt, and some ground black pepper. Rub the shallots with a little extra oil and place in the corner of the baking sheet. Bake the vegetables for 20 to 25 minutes until the edges of the fennel are browned and the shallot is starting to caramelize. Remove from oven and set aside to cool.

To make the dressing: In a food processor, combine the roasted shallots, olive oil, hazelnut oil, vinegar, maple syrup, tarragon, thyme, nutmeg, and salt. Blend until creamy, cover and chill until ready to use.

Assemble the salad by placing the chicory, roasted fennel, hazelnuts, and cranberries in a large bowl. Pour in the dressing, add a twist of freshly ground pepper, and toss with salad tongs until everything is completely coated.

From Veganomicon