Gather all your fresh herbs like parsley, basil, and mint.

Prepare the hazelnuts by toasting them in a dry skillet over medium heat for about 5 minutes, until fragrant and golden brown.

Whisk together the vinaigrette by combining hazelnut oil, apple cider vinegar, Dijon mustard, and a pinch of salt in a bowl. Stir until smooth and well blended.

Combine the herbs in a large bowl, tossing gently to mix them without bruising.

Drizzle the hazelnut vinaigrette over the mixed herbs just before serving.

Garnish with the toasted hazelnuts on top for added texture and crunch.