½ cup filberts (hazelnuts)
2 tablespoons sherry vinegar
1 shallot, minced
¼ cup olive oil
sea salt and freshly ground black pepper to taste
1 bunch dandelion greens
1 celery root, peeled and coarsely grated
1 lemon, halved
1. Preheat oven to350 degrees F. Spread hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, 5-7 minutes. While still warm, transfer to a kitchen towel. Rub vigorously to remove the skins; do not worry if small bits remain. Coarsely chop and set aside.
2. In a small bowl, combine the vinegar and shallot. While whisking, slowly drizzle in the oil to form a vinaigrette. Season with salt and pepper. Set aside.
3. Cut the dandelion greens into bite-size pieces and place them in a bowl. Add the grated celery root and all but 2 tablespoons of the dressing. Toss to coat evenly, and divide among chilled plates.
4. Halve and core the pears. Place each half, flat side down, on a cutting board and cut lengthwise into thin slices. Rub the cut sides with the lemon to prevent browning. Fan each pear half atop a mound of greens. Drizzle evenly with the reserved dressing, sprinkle with hazelnuts, and serve.