LEMON-THYME VINAIGRETTE:
1/4 cup hazelnut oil (or mild extra-virgin olive oil)
  grated zest of 1/2 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon very finely minced fresh lemon thyme of thyme leaves
  Salt and freshly ground black pepper
 
  SALAD:
5 ounces Earthbound Farm Organic Baby Arugula or wild arugula
2 Belgian endives (very thinly sliced)
1/3 cup toasted hazelnuts (halved)
1/3 cup dried cherries
2 oranges (peeled and segmented)