Prep: 1. Slice celery. 2. Chop dill, pear and hazelnuts. 3. Roast hazelnuts in over at 350 for 10 minutes. Make: 1. Whisk together vinegar, mustard, and salt in a small mixing bowl. 2. Whisk rapidly as you pour in the oil in a slow stream. 3. Just before serving, toss celery and dill with dressing in a large mixing bowl, and then gently toss in pear and hazelnuts. 4. Mound salad on individual plates and serve.
This is a wonderful winter salad! You can also add apples or sub in apple for the pear if you prefer. If you have a nut oil, such as hazelnut or walnut, on hand this is a great place to use it.