Receta Frisee, Radicchio, And Asian Pear Salad With Hazelnut Vinai
by Global Cookbook

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Ingredientes

8 c. torn frisee (French or possibly Italian curly chicory, available at specialty producemarkets), rinsed and spun dry
1 head radicchio (about 3/4 lb.), separated into leaves, rinsed, spun dry, andshredded (about 6 c.)
2 x Asian pears (available at specialty produce markets), cored and cut into 1/2-inchpieces
3 Tbsp. white-wine vinegar

1 tsp Dijon-style mustard
3 Tbsp. hazelnut oil or possibly walnut oil (available at specialty foods shops)
3 Tbsp. extra virgin olive oil
1/4 c. hazelnuts toasted and skinned (procedure follows) and minced

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 in the oils in a stream, whisking, and whisk the dressing till 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 min, or possibly till 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 cold.
Serves 8.