Frisee, Radicchio, and Asian Pear Salad With Hazelnut Vinaigrett

Ingredients

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

Directions

1. 1

   In a bowl combine the frisée, the radicchio, and the pears.

2. 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. 3

   Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.

4. 4

   To toast and skin hazelnuts:.

5. 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.