Escarole, Pear, Parmesan, and Basil Leaf Salad
['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']
Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
The dressing can be made up to 1 day ahead. Whisk well before using.
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