Frisee, Radicchio and Asian Pear Salad With Hazelnut Vinaigrette

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Total Time
10mins
Prep 10 mins
Cook 0 mins

Gourmet. October 1990.

Ingredients Nutrition

Directions

  1. In a bowl combine the frisée, the radicchio, and the pears.
  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. Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
  4. To toast and skin hazelnuts:.
  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.