How to Make It
Preheat the oven to 375°. Spread the hazelnuts on a pie plate and toast for about 14 minutes, until fragrant and the skins blister. Transfer the nuts to a kitchen towel and let cool slightly. Rub the nuts together to remove the skins, then transfer to a work surface and coarsely chop. Let cool completely.
In a large bowl, toss the endives, radicchio, pear, persimmon and arugula. In a small bowl, whisk the mustard, lemon juice and vinegar. Whisk in the olive, canola and hazelnut oils and season with salt and pepper. Just before serving, pour the dressing over the salad, toss well and garnish with the toasted hazelnuts.