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    You are in: Home / Recipes / Frisee, Radicchio and Asian Pear Salad With Hazelnut Vinaigrette Recipe
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    Frisee, Radicchio and Asian Pear Salad With Hazelnut Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    dicentra's Note:

    Gourmet. October 1990.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl combine the frisée, 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 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.

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    Nutritional Facts for Frisee, Radicchio and Asian Pear Salad With Hazelnut Vinaigrette

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.8
     
    Calories from Fat 231
    80%
    Total Fat 25.7 g
    39%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 3.8 mg
    0%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 8.5 g
    34%
    Sugars 4.6 g
    18%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    radicchio

    white wine vinegar

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