1. Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons; there should be about 5 cups. In a large bowl, toss together kale with bell pepper, carrots, and pears.

2. In a food processor or blender, pulse together hazelnuts, vinegar, orange zest, garlic, mustard, and salt just until hazelnuts are coarsely chopped.With machine running, pour in olive oil and process until combined. Make sure some chunky hazelnut bits remain in the dressing. Toss the dressing with the slaw and let sit for a few minutes. Divide among 6 plates, top with whole hazelnuts(if using), then serve.

Source: Hannaford fresh Magazine, November - December 2011