Why do you feature a recipe that includes an ingredient that most people who are just average home cooks don't have on hand or can't get easily? Yes those blanched Hazlenuts?

There are three major grocery chains close to my home and none of them stock Hazelnuts of Filberts. That makes my source for these Amazon and the quality I'd have to buy and the cost I'd have to pay doesn't justify the small amount used for this recipe. Sometimes professional chefs who have access to anything they need, forget not every ingredient is available to the average home cook. That seems to be the case this time.

* ¾ cup hazelnuts, toasted and skinned
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* ¼ cup extra-virgin olive oil
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* 2 tablespoons white wine vinegar
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* 1 tablespoon honey
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* Salt and pepper
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* ¼ teaspoon grated orange zest plus 1/3 cup juice
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* 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1-inch pieces
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* 1 pound carrots, trimmed and cut into 1-inch pieces
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* ½ cup minced fresh chives

I just followed the video for the instructions, but it’s basically:
1) Make the dressing
2) Toast the hazelnuts and blitz in food processor until it’s powdery with some bigger chunks of nut.
4) Cut the fennel/carrot into one inch pieces. Blitz the fennel 10-15 times ish until they are fine pieces. Process the carrots for 20-30 seconds until it resembles tabbouleh.
5) Combine carrots, fennel, half of the hazelnuts and mix with dressing. Top with more nuts and the chives and enjoy!