Taleggio with Italian Salad and Hazelnuts

Ingredients

• 3 tablespoons hazelnut or walnut oil
• 1 tablespoon sherry vinegar
• 1 shallot, minced
• Salt
• Freshly ground black pepper
• ¾ cup hazelnuts
• 3 Belgian endives
• ½ small head radicchio
• 3 ounces young, small arugula (about 4 cups), stems removed
• ¾ pound Taleggio cheese

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