- 3/4 cup hazelnuts
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh orange juice
- Kosher salt
- 3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
- 3 Granny Smith or other crisp apples
- 2 1/2 pounds endive, trimmed, leaves separated, cut in half crosswise if large
- 1/2 pound daikon radishes, peeled, very thinly sliced, preferably using a mandolin
- 1/3 pound aged Manchego cheese, shaved (generous 1/2 cup)
- 1/2 cup pomegranate seeds
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
- Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
- Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
- Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
- Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.