Escarole Pear Parmesan and Basil Leaf Salad

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 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

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