Step 1Combine the vinegar, shallots, mustard, salt and pepper in a bowl. Whisk in the olive oil until emulsified.
Step 1Cut the tomatoes into 6 wedges each. Sprinkle with salt and pepper. Place the wedges, skin side down, on a baking sheet. Dry in a 250-degree oven for 1 hour, 30 minutes. Cool slightly.
Step 2When the tomatoes are almost done, roll the goat cheese in 2 tablespoons crushed hazelnuts to coat.
Step 3Place the greens in a bowl, add one-fourth cup vinaigrette and toss to coat.
Step 4Divide the dressed greens among 4 salad plates. Top the greens with the tomato and shaved red onion.
Step 5Slice the nut-crusted cheese log into four equal "coins." Place a cheese coin on each salad. Sprinkle the salads with the remaining tablespoon of crushed hazelnuts. Serve the remaining dressing on the side.