Spring Pea Salad with Jamon and Mustard Vinaigrette

Name: Spring Pea Salad with Jamon and Mustard Vinaigrette
Ingredients: 1/4 cup chardonnay vinegar; 2 tablespoons Dijon mustard; 2 tablespoons extra-virgin olive oil; 2 tablespoons hazelnut oil; 1/4 teaspoon finely ground black pepper; 1 shallot, finely minced; Kosher salt; 1 cup shucked English peas; 1/2 pound snap peas; 3 tablespoons extra-virgin olive oil; 8 slices Jamon Serrano; 2 cups pea shoots; 1 cup snow peas, julienned lengthwise; 1/4 cup grated Manchego; 1/4 cup toasted hazelnuts, crushed