Roughly chop and toast the hazelnuts in a skillet over medium heat until golden brown and fragrant.
Slice the fennel very thin using a mandolin slicer or sharp knife. Peel and slice the oranges. Arrange in a large bowl and top with the toasted hazelnuts.
In a small bowl, whisk together all dressing ingredients and drizzle over the salad. Toss and serve!
Notes
Add one tablespoon of vinegar and one teaspoon of mustard for a tangy taste!Go for a fennel with fronds, roughly chop them and add it to the salad.Leftovers can be stored in the refrigerator for up to 2 days.