- 1½ 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
- 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.