1/2 cup olive oil
1/4 cup raspberry vinegar
2 teaspoons honey
2 teaspoons Dijon mustard, smooth or whole-grain
Kosher salt and freshly ground black pepper
1 head chicory (curly endive) or other bitter leafy green, chopped
1/2 cup lightly toasted hazelnuts, coarsely chopped
1 cup fresh blueberries
4 ounces aged Spanish Manchego cheese, shaved
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