Spinach, Avocado & Hazelnut Salad With Ginger-Tamari Dressing

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

2 tablespoons tamari

1 tablespoon maple syrup

1 garlic clove, peeled and minced

1 1-inch piece of peeled ginger

1 5 oz container baby spinach

½ fennel bulb, thinly sliced

1 4.3 oz container of sardines in olive oil (or good quality tuna)

1 avocado, peeled and cubed

¼ cup toasted hazelnuts, roughly chopped