Recipe information
Yield
Serves 8
Ingredients
8 cups torn frisée (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry
1 head of radicchio (about 3/4 pound), separated into leaves, rinsed, spun dry, and shredded (about 6 cups)
2 Asian pears (available at specialty produce markets), 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 (available at specialty foods shops)
3 tablespoons olive oil
1/4 cup hazelnuts, toasted and skinned (procedure follows) and chopped
Preparation
Step 1
In a bowl combine the frisée, the radicchio, and the pears. 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. Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
To toast and skin hazelnuts:
Step 2
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.
