Escarole, Pear, Parmesan and Basil Leaf Salad - The Conservation Foundation

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 escarole (around 2.5 lbs), tough outer leaves removed, leaves torn into bite sized pieces
• ~2 Comice or Anjou pears, preferably red, cored & thinly sliced lengthwise
• ~1/2 lb Parmesan, shaved
• ~2 cups (packed) basil leaves, torn into bite-sized pieces
• flaky sea salt