Dilled Celery, Asian Pear, and Hazelnut Salad

• 1 1/2 tablespoons sherry vinegar
• 2 teaspoons whole grain mustard
• 1 teaspoon kosher salt
• 1/4 cup hazelnut oil or extra virgin olive oil
• 2 cups thinly sliced celery
• 1/4 cup coarsely chopped dill weed
• 1 medium unpeeled Asian pear or Bosc pear, cored and cut into thick matchsticks
• 1/2 cup coarsely chopped toasted hazelnuts

1. Whisk together the vinegar, mustard, and salt in a small mixing bowl.
2. Whisk rapidly as you pour in the oil in a slow stream.
3. Just before you serve, toss the celery and dill with the dressing in a large mixing bowl, and then gently toss in the Asian pear and hazelnuts.
4. Mound the salad on individual plates and serve.

sherry vinegar, grain mustard, kosher salt, hazelnut oil, celery, dill weed, asian pear, hazelnuts

Taken from www.cookstr.com/recipes/dilled-celery-asian-pear-and-hazelnut-salad (may not work)