Prepare Champagne Vinaigrette; set aside until ready to serve.
In a large bowl, combine the prepared pineapple, grape tomatoes, cucumber, onion, chili flakes, marjoram, salt, and pepper.
Drizzle a little of the prepared Champagne Vinaigrette over the salad and mix together. Do not overdress the salad. Taste and add more vinaigrette as needed just to coat the ingredients.
In a container with a tight fitting lid, combine the hazelnut oil, champagne vinegar, Dijon mustard, salt, and pepper; shake well to combined.
Store, covered, in the refrigerator.
Serve at room temperature. Shake or stir just before serving.
* If you can find a red jalapeño chile pepper, use in place of the chili flakes
** You may also use walnut oil or extra virgin olive oil.
Fruit and Vegetable Salad with Champagne Vinaigrette Recipe: https://whatscookingamerica.net/karencalanchini/winterfruitvegsalad.htm