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1/2 tsp. fennel seeds
Toast the fennel seeds lightly in a small skillet over medium heat for about 2 minutes. Transfer to a cutting board and let the seeds cool. Chop them coarsely.
Combine the orange juice, lemon juice, shallot, orange zest, and garlic in a small bowl. Let sit for 20 minutes and then stir in the fennel seeds and Dijon mustard. Whisk in the olive oil and hazelnut oil and season to taste with salt and pepper.
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