In a 350°F oven, roast hazelnuts in a baking dish for 10 minutes, and set aside to cool.
Combine capers, garlic and lemon zest in a bowl and smash together with a spoon to create a paste. This will bring out the oils in the lemon zest!
To the paste, add caper brine, vinegar or lemon juice, olive oil, Hazelnut Butter and pepper and whisk into a thick dressing. Taste and adjust seasonings to your liking.
To the paste, add caper brine, vinegar or lemon juice, olive oil, Hazelnut Butter and pepper and whisk into a thick dressing. Taste and adjust seasonings to your liking.
To serve, arrange radicchio, celery and radishes on a serving platter. Drizzle dressing overtop. Garnish with green olives, chopped hazelnuts and parmesan cheese. Enjoy!