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Thread sausage, shallots and apples on skewers. Brush kabobs and cut sides of escarole with 1 tablespoon olive oil.
For a charcoal or gas grill, grill kabobs on a grill rack directly over medium heat. Cover and grill for 8 minutes, turning once. Add escarole to grill, cut sides down. Cover and grill 2 to 4 minutes more or until shallots and apples are just tender and escarole is lightly charred.
Coarsely chop escarole. Slice shallots. On a serving platter, toss escarole and shallots with butterhead and pea shoots. Top with sausages, apples, Cheddar cheese and hazelnuts.
In a screw-top jar combine the remaining 2 tablespoons olive oil, vinegar, parsley, garlic, salt and paprika. Cover and shake well. Drizzle over salad.