Frisee Radicchio And Asian Pear Salad With Hazelnut Vinaigrette Recipes

Steps:

• In a bowl combine the frisée, 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.
• 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.

Steps:

• Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
• Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.

Steps:

• In a bowl combine the frisée, 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 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.

Steps:

• In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
• In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
• Add the shallots to the vinaigrette then set aside.
• When serving, dress the greens lightly, season to taste, and serve immediately.