Recipe courtesy of Mindy Fox at Epicurious
https://www.epicurious.com/recipes/food/views/escarole-pear-parmesan-and-basil-leaf-salad-56390156
Ingredients:
~1 tablespoon olive oil
~1 cup hazelnuts, coarsely chopped
~Kosher Salt
~1 small garlic clove
~2 tablespoons red wine vinegar
~1 tablespoon Dijon mustard
~Freshly ground black pepper
~1/2 cup extra-virgin olive oil
~2 heads escarole (around 2.5 lbs), tough outer leaves removed, leaves torn into bite sized pieces
~2 Comice or Anjou pears, preferably red, cored & thinly sliced lengthwise
~1/2 lb Parmesan, shaved
~2 cups (packed) basil leaves, torn into bite-sized pieces
~flaky sea salt
Preparation
-Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
-Finely chop garlic clove. Using the side of a chef’s knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
-Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
**Do Ahead:
The dressing can be made up to 1 day ahead. Whisk well before using.
