Preheat oven to 350 degrees. Saute fennel in olive oil until it is softer and shiny, just starting to caramelize. Remove and cool. Holding the brussels sprout on its side, slice down from the top to make very fine shavings. When you get to the base, discard the bottoms. You should come out with about 8 ounces of shredded sprouts. Coat goat cheese disks in crushed hazelnuts and place on baking sheet. Bake for several minutes until warmed throughout. Remove and set aside. Make vinaigrette: Combine all ingredients in a blender and blend. Stir in poppyseeds – do not blend. Combine the fennel, Brussels sprouts, arugula, cranberries, toasted hazelnuts, bacon, parsley, salt and pepper and dressing. Toss well (by hand works best). Divide among four plates. Top each with a warm goat cheese disk.