Frisee, Radicchio, and Asian Pear Salad with Hazelnut Vinaigrette

• 8 cups torn frisee (French or Italian curly chicory, available at specialty produce markets), rinsed and spun dry
• 1 head of radicchio (about 3/4 pound), separated into leaves, rinsed, spun dry, and shredded (about 6 cups)
• 2 Asian pears (available at specialty produce markets), cored and cut into 1/2-inch pieces
• 3 tablespoons white-wine vinegar
• 1 teaspoon Dijon-style mustard
• 3 tablespoons hazelnut oil or walnut oil (available at specialty foods shops)
• 3 tablespoons olive oil
• 1/4 cup hazelnuts, toasted and skinned (procedure follows) and chopped

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. Toast the hazelnuts in one layer in a baking pan in a preheated 350F.
5. 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, radicchio, asian pears, whitewine vinegar, mustard, hazelnut oil, olive oil, hazelnuts

Taken from www.epicurious.com/recipes/food/views/frisee-radicchio-and-asian-pear-salad-with-hazelnut-vinaigrette-13202 (may not work)