Escarole, Pear, Parmesan, And Basil Leaf Salad

• 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 of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces
• 2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise
• 1/2 pound Parmesan, shaved
• 2 cups (packed) basil leaves, torn into bite-sized pieces
• Flaky sea salt

1. 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.
2. 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.
3. 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.
4. The dressing can be made up to 1 day ahead. Whisk well before using.

olive oil, hazelnuts, kosher salt, garlic, red wine vinegar, mustard, freshly ground black pepper, extravirgin olive oil, outer, lengthwise, parmesan, basil, salt

Taken from www.epicurious.com/recipes/food/views/escarole-pear-parmesan-and-basil-leaf-salad-56390156 (may not work)