Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego

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1/2 cup olive oil

1/4 cup raspberry vinegar

2 teaspoons honey

2 teaspoons Dijon mustard, smooth or whole-grain

Kosher salt and freshly ground black pepper

1 head chicory (curly endive) or other bitter leafy green, chopped

1/2 cup lightly toasted hazelnuts, coarsely chopped

1 cup fresh blueberries

4 ounces aged Spanish Manchego cheese, shaved