Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Ingredients

• 3 tbsp. sugar
• 1 tbsp. Worcestershire sauce
• 2 chipotle peppers in adobo sauce, seeded and minced
• 2 cloves garlic, minced
• ¹⁄₂ small red bell pepper, stemmed, seeded, and minced
• Kosher salt, to taste
• 1 sheet gelatin
• 3 tbsp. hazelnut oil
• 3 tbsp. olive oil
• 2 tbsp. sherry vinegar
• 12 oz. green beans, trimmed
• 1 cup tender celery leaves
• ¹⁄₃ cup tender parsley leaves and stems
• 3 red or white endives, trimmed, leaves separated
• 2 small ripe pears, cored and thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 8 oz. Roquefort cheese
• ¹⁄₃ cup peeled hazelnuts, toasted and chopped