Escarole, Pear, Parmesan, and Basil Leaf Salad

Name: Escarole, Pear, Parmesan, and Basil Leaf Salad
Cuisine: European, Mediterranean
Ingredients: 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