Name: Anne Burrell’s Brisket Wilted Romaine Salad
Yield: 4
Ingredients: 1 lb cooked beef brisket 2 Bosc pears; peeled; halved; and cored Extra virgin olive oil 1/2 lb ripe Taleggio cheese; outer rind removed 2 hearts of romaine; each quartered lengthwise; stalk left intact Kosher salt 1/2 small red onion; cut into rings 1/4 cup champagne vinegar 1 tsp Dijon mustard Big fat finishing oil 1/4 cup hazelnuts; toasted and coarsely chopped