Belgian Endive, Celery Root and Pear Salad with Hazelnut Vinaigrette
- 1/2 cup hazelnuts
- 2 Tbs. sherry wine vinegar
- 1 shallot, minced
- 1/4 cup hazelnut oil or vegetable oil
- Salt and freshly ground pepper, to taste
- 5 heads Belgian endive
- 1 celery root, peeled and coarsely grated
- 1 head radicchio, shredded
- 2 pears
- 1 lemon, halved
Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, 5 to 7 minutes. While the hazelnuts are still warm, transfer them to a kitchen towel. Vigorously rub the nuts in the towel to remove the skins; do not worry if small bits remain. Coarsely chop and set aside.
In a bowl, combine the vinegar and shallot. Slowly drizzle in the oil, whisking continuously until smooth and blended. Season with salt and pepper. Set the vinaigrette aside.
Separate the leaves from the Belgian endive. Cut them lengthwise into long, narrow strips and place in a bowl. Add the celery root, radicchio and all but 2 Tbs. of the vinaigrette. Toss to coat evenly, then divide among 4 chilled individual plates.
Peel, halve and core the pears, leaving the stems intact, if desired. Place each half, flat side down, on a cutting board and cut lengthwise into thin slices, leaving the slices attached at the stem end. Rub the cut surfaces with the lemon halves to prevent browning, then fan each pear half atop a mound of greens. Drizzle evenly with the reserved vinaigrette, sprinkle with the hazelnuts and serve.