Preheat the oven to 190°C 
Spread the hazelnuts evenly on a baking sheet and toast them in the preheated oven for about 15 minutes, or until fragrant and the skins start to come apart. Remove from the oven and transfer the toasted hazelnuts to a kitchen towel. Let them cool for a few minutes, then rub them together to remove the skins. Chop the nuts.

Prepare the Salad:
In a large bowl, combine the arugula, pea shoots, sliced radishes, zucchini ribbons, and chopped hazelnuts. Toss well to combine.

Make the Champagne Vinaigrette:
In a separate bowl, whisk together the Champagne Vinegar, Apple Brandy Mustard, Navarino Icons Pure Greek Honey with fresh honeycomb, minced shallot, and Navarino Icons Extra Virgin Olive Oil until well blended. Season the vinaigrette with Navarino Icons Natural Sea Salt Flower and freshly ground black pepper.

Plate the salad mixture on serving plates. Give the vinaigrette a brief whisk to ensure it's well mixed, then pour it over the salad. Serve immediately and enjoy!

Carlos Leo, Chef, Blogger, Photographer from Spoonabilities.com