Frisee Radicchio And Asian Pear Salad With Hazelnut Vinaigrette
|Frisee||8 Cup (128 tbs), rinsed (French Or Italian Curly Chicory, Available At Specialty Produce Markets)|
|Radicchio||1 , separated into leaves, rinsed, spun dry, and shredded|
|Asian pears||2 , cored and cut into 1/2-inch pieces (Available At Specialty Produce Markets)|
|White wine vinegar||3 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Hazelnut oil/Walnut oil||3 Tablespoon (Available At Specialty Foods Shops)|
|Olive oil||3 Tablespoon|
|Hazelnuts||1⁄4 Cup (4 tbs), toasted and skinned and chopped|
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.