Preheat oven to 350 degrees. Place hazelnuts on a small sheet pan and toast for about 3 - 4 minutes. These nuts toast quickly, so keep an eye on them. Remove from oven and let cool.

In a blender, add diced plums, lemon zest, shallots, honey, white balsamic vinegar, salt and pepper. Blend until combined.

With the blender on it’s lowest speed, slowly stream in the olive oil. Pour into container and set aside.

Take the cooled toasted hazelnuts and roughly chop them. Set aside.

In a large bowl, add arugula. Lightly dress the arugula with the plum vinaigrette. Place desired amount of arugula on plates. Top with blackberries, plum slices, toasted nuts and crumbled goat cheese. Serve immediately.