|1/4||cup unskinned, shelled hazelnuts|
|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|
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.