Escarole, Pear, Parmesan, and Basil Leaf Salad

Name: Escarole, Pear, Parmesan, and Basil Leaf Salad
Yield: 8
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 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

Escarole, Pear, Parmesan, and Basil Leaf Salad was pinched from <a href="http://www.epicurious.com/recipes/food/views/escarole-pear-parmesan-and-basil-leaf-salad-56390156?" target="_blank">www.epicurious.com.</a>

"Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad...."

INGREDIENTS

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1 tablespoon olive oil

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1 cup hazelnuts, coarsely chopped

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Kosher salt

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1 small garlic clove

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2 tablespoons red wine vinegar

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1 tablespoon Dijon mustard

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Freshly ground black pepper

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1/2 cup extra-virgin olive oil

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2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces

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2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise

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1/2 pound Parmesan, shaved

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2 cups (packed) basil leaves, torn into bite-sized pieces

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Flaky sea salt

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