Shaved Asparagus Salad With Orange-Tarragon Vinaigrette

1/3 cup raw hazelnuts
1 shallot, peeled and minced (3 Tbs)
3 Tbs white wine vinegar
1 Tbs chopped fresh tarragon leaves
2 tsp orange zest
1 tsp Dijon mustard
7 Tbs olive oil
1 bunch asparagus
6 cups mixed spring greens
2 navel oranges

1) Preheat oven to 400F. Place hazelnuts on baking sheet, and toast 15 minutes, or until skins darken and split. Rub nuts between two towels until skins come off. Cool, then coarsely chop.
2) Whisk together shallot, vinegar, tarragon, orange zest and mustard in bowl. Whisk in oil. Season with salt and pepper, if desired.
3) Peel asparagus into long thin strands with peeler. Toss with greens in bowl.
4) Peel oranges with knife, removing white pith. Slice between membranes, and cut orange segments directly into salad, letting juice drip into bowl. Toss salad with hazelnuts and 3 Tbs dressing. Serve remaining dressing on side.

Review: I was so sure this was going to be a failure. We toasted the nuts for 10 minutes and still burned them. I threw out the orange peels without getting the zest. I used dried tarragon (1 Tbs) and it took forever to shave the asparagus. However, we made the most of it and dragged it off to the back to school picnic. Everyone loved it and raved about how awesome it was. I got lucky.