Title: Frisee, Radicchio, And Asian Pear Salad with Hazelnut Vinai
Categories: October 199
Yield: 1 servings

8 c Torn frisee; (French or
-Italian
; curly chicory,
; available at
; specialty
; producemarkets),
; rinsed and spun dry
1 Head radicchio; (about 3/4
-pound),
; separated into
; leaves, rinsed,
; spun dry,
; andshredded (about
; 6 cups)
2 Asian pears; (available at
; specialty produce
; markets), cored and
; cut into
; 1/2-inchpieces
3 tb White-wine vinegar
1 ts Dijon-style mustard
3 tb Hazelnut oil or walnut oil;
-(available at
; specialty foods
; shops)
3 tb Olive oil
1/4 c Hazelnuts; toasted and
-skinned
; (procedure follows)
; 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.

To toast and skin hazelnuts:

Toast the hazelnuts in one layer in a baking pan in a preheated 350F. 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.

Serves 8.

Gourmet October 1990

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Converted by MM_Buster v2.0l.