Frisee Radicchio And Asian Pear Salad With Hazelnut Vinaigrette Recipe
Ingredients
| Chicory | 8 Cup (16 tbs), rinsed | |
| 1 head of radicchio separated into leaves, rinsed, spun dry, and shredded | ||
| 2 Asian pears (available at specialty produce markets), cored and cut into 1/2-inch pieces | ||
| Wine vinegar | 3 Tablespoon | |
| 1 teaspoon Dijon-style mustard | ||
| Hazelnut oil | 3 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| 1/4 cup hazelnuts, toasted and skinned and chopped | ||
Directions
In a bowl combine the frisee, 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.
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.
Chef
