Frisee, Radicchio and Asian Pear Salad With Hazelnut Vinaigrette

• 8 cups torn frisee
• 1 head radicchio, shredded
• 2 Asian pears, cored and cut into 1/2-inch pieces
• 3 tablespoons white wine vinegar
• 1 teaspoon dijon-style mustard
• 3 tablespoons hazelnut oil or 3 tablespoons walnut oil
• 3 tablespoons olive oil
• 14 cup hazelnuts, toasted and skinned (procedure follows)

1. In a bowl combine the frisee, the radicchio, and the pears.
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. Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts.
4. To toast and skin hazelnuts:.
5. 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.
6. Wrap the nuts in a kitchen towel and let them steam for 1 minute.
7. Rub the nuts in the towel to remove the skins and let them cool.

torn frisee, head radicchio, asian pears, white wine vinegar, mustard, hazelnut oil, olive oil, hazelnuts

Taken from www.food.com/recipe/frisee-radicchio-and-asian-pear-salad-with-hazelnut-vinaigrette-299655 (may not work)