Ingredients

• 2 Japanese eggplants (about 8 oz/250 g total)
• 2 large portobello mushroom
• 4 plum tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 garlic clove minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sugar snap pea trimmed
• 1/2 fennel bulb
• 2 cups mixed baby salad greens

Dressing:

• 1/4 cup chopped hazelnut toasted
• 1/4 cup extra-virgin olive oil
• 1/4 cup rice vinegar
• 1 teaspoon grated orange rind
• 2 tablespoons orange juice
• 1/2 teaspoon liquid honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper