Arugula, Beet, Orange and Avocado Salad with Hazelnuts

4 small cooked, peeled beets, cut into wedges (see note above)
1 large navel orange
½ small red onion, thinly sliced
1/3 cup hazelnuts, toasted, skinned and very roughly chopped
1 large Hass avocado, peeled and thinly sliced
2 tablespoons red wine vinegar or lemon juice
½ teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
3 ounces baby arugula

Zest the orange and set the zest aside. Cut the top and bottom off the orange and cut off the peel, making sure to cut off all the white part.  Slice the orange crosswise into slices, then cut each slice in half.

In a medium bowl, combine the vinegar or lemon juice, Dijon mustard and orange zest. Whisk in the olive oil. Toss most of the dressing with the arugula, onion and beets, and place on a serving platter. Top with the orange slices, avocado and hazelnuts. Drizzle with the remaining dressing.

Serves 4 as a side dish