Salads, especially those that include nuts and cheese, are particularly good when you add some nut oil to the dressing. Here is a dressing using hazelnut oil and some ground hazelnuts as well that give the dressing body and texture. Instead of using all hazelnut oil I divide the amount and use half vegetable oil and half hazelnut oil, for a slightly milder version of the dressing. You can however use all nut oil.
1/2 cup hazelnuts, toasted and chopped
2 tablespoons red wine vinegar
2 tablespoons port
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper
1/4 cup olive oil
1/4 cup hazelnut oil
Toast hazelnuts in a dry pan until fragrant, being careful not to burn them. Shake the pan to move them around so they toast evenly. Roughly chop in a processor or with a knife.
Combine all dressing ingredients in a jar and shake to combine. Add hazelnuts just before serving.