Fresh Herb Salad with Hazelnut Vinaigrette

To toast the hazelnuts, bake the nuts at 350°F for 5-7 minutes until they smell toasted. You can check if the nuts are toasted by cutting one in half; the inside of the nut should be well browned.
To peel the hazelnuts, wrap the warm nuts in a tea towel and rub them together. The friction will remove most of the skin. This can damage or discolour the tea towel so choose one that you don’t mind getting a bit dirty.
In a small bowl, combine the grainy mustard, apple cider vinegar, kosher salt, and pepper. Whisk together. Slowly add the roasted hazelnut oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified.
To prepare the herbs, wash them well and allow to dry, either on a tea towel or using a salad spinner. Pluck the herbs and leaves from their stems. If the leaves are big, tear them into bite-sized pieces. Pick the dill into small sprigs. Repeat with each herb and set aside until ready to toss the salad.
Roughly chop the hazelnuts. In a serving bowl, combine the arugula, sprouts, and fresh herbs. Drizzle with the vinaigrette and sprinkle with half of the hazelnuts. Toss to evenly coat the greens with the vinaigrette. Top with the remaining hazelnuts and enjoy!