Asian pear salad with pomegranate, endive, and toasted hazelnuts

Serves 4

1/4	cup unskinned, shelled hazelnuts
1	pomegranate
3	Asian pears, cored and sliced into eighths
3	Belgian endive, thinly sliced lengthwise
1	tablespoon champagne vinegar
	Salt and pepper, to taste
3	tablespoons olive oil

1. Set the oven at 400 degrees. On a rimmed baking sheet, spread the hazelnuts. Toast them for 15 minutes. Leave to cool. Rub the hazelnuts in a kitchen towel to remove the skins. Chop nuts

Notes:coarsely.

2. Halve the pomegranate horizontally. Set the fruit on a plate, cut sides down. Gently mash the fruit into the plate. Remove the remaining seeds with a spoon.

3. On a shallow platter, gently toss the Asian pears and endive.

4. In a bowl, whisk the vinegar, salt, and pepper. Whisk in the oil a spoonful at a time. Taste for seasoning and add more salt and pepper, if you like. Sprinkle the dressing over the salad mixture. Add hazelnuts and pomegranate seeds.

Jonathan Levitt