How to Make It
Preheat the oven to 350°. Using the flat side of a chef’s knife, crush the garlic to a paste with 1/2 teaspoon of kosher salt. In a small bowl, whisk the garlic paste with the tahini and vinegar, then gradually whisk in the olive oil. Season the tahini vinaigrette with salt and pepper.
Spread the pistachios in a pie plate and toast in the oven until lightly browned, about 10 minutes. Transfer to a work surface and let cool completely, then coarsely chop.
In a large bowl, toss the escarole and pears with the tahini vinaigrette. Add the cilantro, pistachios, dates and mint and season with salt and pepper. Toss the salad again and serve.