Fennel & Tomato Salad with Lomo

Ingredients:

4 cups baby arugula

2 large tomatoes, cut into wedges

1 fennel bulb, sliced thinly crosswise

1 pkg (3 oz) Campofrio Lomo, thinly sliced

1/4 cup toasted chopped hazelnuts

1/4 cup shaved Manchego cheese

Vinaigrette:

1/4 cup freshly squeezed orange juice

2 tbsp white balsamic vinegar

1 tsp finely grated orange zest

1 tsp finely grated lemon zest

1 tsp Dijon mustard

1/4 tsp each salt and pepper

1/2 cup extra-virgin olive oil