Slow-Cooked Salmon With Roasted Apple-Stuffed Endive & Hazelnut Vinaigrette

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1/4 cup soy sauce

1/4 cup balsamic vinegar

1/2 tablespoon Dijon mustard

1/4 cup + 2 tablespoons canola oil

1 tablespoon hazelnut oil

1 tablespoon lemon juice

4 heads endive

1 apple

1 tablespoon olive oil

11/2 pounds salmon fillet, cut into 4 equal pieces

1/4 cup butter, melted

1/2 apple, julienned

1 teaspoon olive oil

1/2 teaspoon lemon juice

Coarse sea salt, freshly cracked pepper

2 teaspoons fresh chives, chopped

1/4 cup hazelnuts, toasted, roughly chopped

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