We will start roasting the pear. Heat a grill over medium-high heat, when hot add the pear slices and roast until it is marked, no more than one minute per side. Remove and reserve on a plate
For the dressing, we will put all the ingredients in a bowl and mix well until they are all combined.
Then we will deflame the endive, put it on a plate and add the chopped hazelnuts, the cut parmesan and the roasted pears. We serve with the dressing.