Step 1: Prepare the Hazelnuts

1. Toast the Hazelnuts:
   • Preheat the oven to 350°F (175°C).
   • In a mixing bowl, combine the chopped hazelnuts, maple syrup, olive oil, and a pinch of salt. Stir until the hazelnuts are evenly coated.
2. Bake:
   • Spread the coated hazelnuts onto a baking sheet in a single layer.
   • Roast for 10-12 minutes, stirring halfway through, until golden and fragrant.
3. Cool:
   • Remove from the oven and allow the hazelnuts to cool completely. They will crisp up as they cool.

Step 2: Make the Dressing

1. Whisk Ingredients:
   • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
2. Adjust Flavor:
   • Taste and adjust seasoning as needed, balancing the tanginess and sweetness to your preference.

Step 3: Assemble the Salad

1. Layer Ingredients:
   • Arrange the mixed greens as the base on a large serving platter or salad bowl.
   • Top with the sliced roasted beets, burrata cheese (tear into smaller pieces if desired), and thinly sliced red onion.
2. Add Hazelnuts:
   • Sprinkle the maple-toasted hazelnuts over the salad for a delightful crunch.

Step 4: Drizzle and Serve

1. Dress the Salad:
   • Drizzle the balsamic dressing over the salad just before serving. Gently toss to coat the ingredients evenly.
2. Serve Immediately:
   • Enjoy this vibrant and flavorful salad as a refreshing starter, light meal, or festive side dish.