1. In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside. 2. To prepare Hazelnut-Balsamic Vinaigrette: In medium bowl, combine balsamic vinegar, water, Dijon mustard, salt, shallot, garlic, thyme, pepper and hazelnuts. Using immersion blender, combine ingredients and slowly add canola oil until emulsion forms. 3. Add vinaigrette to kale salad, toss and serve.