Active Time

　　25 minutes

　　Total Time

　　25 minutes

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

　　

Ingredients

8–10 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Do Ahead

Step 4

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