Chicory Salad with Warm Fig Dressing

Ingredients

• 1/2 cup hazelnuts
• 3 tablespoons red wine vinegar
• 3 tablespoons water
• 6 dried Calimyrna figs, 4 cut into 1/4-inch dice and 2 quartered
• One 10-ounce head of chicory, torn into bite-size pieces (10 cups)
• 1/4 cup flat-leaf parsley leaves
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 ounces aged pecorino cheese, preferably Sardinian

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