Shredded Salad with Hazelnuts and sweet and tangy dressing

Shredded salad with hazelnuts and sweet and tangy dressing.

For the salad I used carrots and watermelon radish shredded with a vegetable peeler shredding blade. I added radicchio cut into thin strips with a knife (not torn) and chopped parsley. 

Add a handful of dried cranberries and toss everything together. 

Dressing:
1 tablespoon maple syrup
1 teaspoon Dijon
1 tablespoon cider vinegar
4 tablespoons olive oil
Combine ingredients and whisk to emulsify.

Toss the salad with some of the dressing. Scatter candied hazelnuts on top. You can crush some of the hazelnuts and mix them in. For less sweet version use salted peanuts.