Frisee, Radicchio and Asian Pear Salad With Hazelnut Vinaigrette

1. 1

   In a bowl combine the frisee, 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 350F oven for 10 to 15 minutes, or until they are colored lightly and the skins blister.

6. 6

   Wrap the nuts in a kitchen towel and let them steam for 1 minute.

7. 7

   Rub the nuts in the towel to remove the skins and let them cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.