Frisee, Radicchio And Asian Pear Salad With Hazelnut Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 8 cups torn frisee
• 1 head radicchio, shredded
• 2 asian pears, cored and cut into 1/2-inch pieces
• 3 tablespoons wine vinegar
• 1 teaspoon dijon-style mustard
• 3 tablespoons hazelnut oil or 3 tablespoons walnut oil
• 3 tablespoons olive oil
• 1/4 cup hazelnuts, toasted and skinned (procedure follows)

Recipe

• 1 in a bowl combine the frisée, the radicchio, and the pears.
• 2 in a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
• 3 toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
• 4 to toast and skin hazelnuts:.
• 5 toast the hazelnuts in one layer in a baking pan in a preheated 350°f oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. wrap the nuts in a kitchen towel and let them steam for 1 minute. rub the nuts in the towel to remove the skins and let them cool.