Pear, Hazelnut, Gorgonzola Salad Recipe

Name: Pear, Hazelnut, Gorgonzola Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup hazelnut oil; 2 tablespoons red wine vinegar; Salt and freshly ground pepper; 1 medium head radicchio, torn into bite-size pieces; 1 medium head frisee, torn into bite-size pieces; 1 medium endive, cut crosswise into 1-inch pieces; 2 ripe Bartlett pears, cored and cut into 8 wedges each; 4 ounces blue cheese, crumbled (1 cup); 1/2 cup salted roasted hazelnuts, coarsely chopped; In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Add the radicchio, frisee and endive and toss until coated. Add the pears, blue cheese and hazelnu…

Servings: persons

1/4 cup hazelnut oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1 medium head radicchio, torn into bite-size pieces
1 medium head frisee, torn into bite-size pieces
1 medium endive, cut crosswise into 1-inch pieces
2 ripe Bartlett pears, cored and cut into 8 wedges each
4 ounces blue cheese, crumbled (1 cup)
1/2 cup salted roasted hazelnuts, coarsely chopped
In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Add the radicchio, frisee and endive and toss until coated. Add the pears, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.

1
1/4 cup hazelnut oil
2
2 tablespoons red wine vinegar
3
Salt and freshly ground pepper
4
1 medium head radicchio, torn into bite-size pieces
5
1 medium head frisee, torn into bite-size pieces
6
1 medium endive, cut crosswise into 1-inch pieces
7
2 ripe Bartlett pears, cored and cut into 8 wedges each
8
4 ounces blue cheese, crumbled (1 cup)
9
1/2 cup salted roasted hazelnuts, coarsely chopped
10
In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Add the radicchio, frisee and endive and toss until coated. Add the pears, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.

248

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup hazelnut oil, 2 tablespoons red wine vinegar, Salt and freshly ground pepper, 1 medium head radicchio, torn into bite-size pieces, and more.

Yes, Pear, Hazelnut, Gorgonzola Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pear, Hazelnut, Gorgonzola Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions