Escarole and Endive Salad with Kaltbach™ Le Gruyère® - Emmi USA

Ingredients

• 1 cup hazelnuts, roasted and lightly smashed or chopped
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons Champagne vinegar or white wine vinegar
• 1 teaspoon honey
• 2 teaspoon sea salt
• 1/2 cup fruity olive oil
• 2 teaspoon hazelnut oil (optional)
• 4 cups escarole leaves or radicchio cut into ½-inch pieces
• 2 heads endive cut into ½-inch pieces
• 1 Asian pear, skin on, cored and cut in thin slices
• 2-4 ounces Kaltbach™ Le Gruyère® AOP Cheese cheese
• Freshly ground black pepper