Fennel and Roasted Vegetable Salad with Hazelnut Dressing

Ingredients

• 2 Japanese eggplants , (about 8 oz/250 g total)2 2Japanese eggplantJapanese eggplants, (about 8 oz/250 g total)
• 2 large portobello mushroom 2 2large largeportobello mushroom
• 4 plum tomatoes 4 4plum tomatoplum tomatoes
• 2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
• 2 tsp balsamic vinegar 2 2tsp tspbalsamic vinegar
• 1 garlic clove , minced1 1garlic clovegarlic cloves, minced
• 1/4 tsp salt 1/4 1/4tsp tspsalt
• 1/4 tsp pepper 1/4 1/4tsp tsppepper
• 1 cup sugar snap peas , trimmed1 1cup cupsugar snap peasugar snap peas, trimmed
• 1/2 fennel bulb 1/2 1/2fennel bulbfennel bulbs
• 2 cups mixed baby salad greens 2 2cups cupsmixed baby salad greens.php">greens
• Dressing:
• 1/4 cup chopped hazelnuts , toasted1/4 1/4cup cupchopped hazelnuthazelnuts, toasted
• 1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
• 1/4 cup rice vinegar 1/4 1/4cup cuprice vinegar
• 1 tsp grated orange rind 1 1tsp tspgrated orange rind
• 2 tbsp orange juice 2 2tbsp tbsporange juice
• 1/2 tsp liquid honey 1/2 1/2tsp tspliquid honey
• 1/4 tsp salt 1/4 1/4tsp tspsalt
• 1/4 tsp pepper 1/4 1/4tsp tsppepper