Dilled Celery, Asian Pear, and Hazelnut Salad

Ingredients
1 ½ tablespoons sherry vinegar
2 teaspoons whole grain mustard
1 teaspoon kosher salt
¼ cup hazelnut oil or extra virgin olive oil
2 cups thinly sliced celery
¼ cup coarsely chopped dill weed
1 medium unpeeled Asian pear or Bosc pear, cored and cut into thick matchsticks
½ cup coarsely chopped toasted hazelnuts

Directions
Whisk together the vinegar, mustard, and salt in a small mixing bowl.  Whisk rapidly as you pour in the oil in a slow stream.  Just before you serve, toss the celery and dill with the dressing in a large mixing bowl, and then gently toss in the Asian pear and hazelnuts.  Mound the salad on individual plates and serve.

Serves:  6

Recipe by:  Jerry Traunfeld, The Herbal Kitchen:  Cooking with Fragrance and Flavor, HarperCollins, New York, NY, 2005.