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Pear, Gorgonzola, & Hazelnut Salad

This salad features a wonderful interplay of flavors and textures.

Reprinted with permission from Whatever Happened to Sunday Dinner? © 2012 by Lisa Caponigri, Sterling Epicure, an imprint of Sterling Publishing Co. Photographs by Guy Ambrosino.

What You Need

  • 2⁄3 c hazelnuts
  • 1⁄4 c hazelnut oil
  • 2 Tbsp red wine vinegar
  • Sea salt and freshly ground black pepper
  • 1 head radicchio, leaves torn
  • 1 head butter lettuce, leaves torn
  • 1 endive, cut across into 1-inch wide strips
  • 2 ripe pears, cored, each cut into 8 wedges
  • 4 oz gorgonzola cheese, crumbled
     

Directions

  1. Preheat oven to 350º.
  2. Place hazelnuts on a cookie sheet and roast for 8-10 minutes. Allow to cool. Then, with your fingers rub the skins off the hazelnuts. Roughly chop the nuts.
  3. Whisk hazelnut oil and vinegar together well in a small bowl. Season to taste with salt and pepper.
  4. Place radicchio, lettuce, and endive in a large salad bowl. Toss with just enough dressing to coat greens. Add pear wedges, gorgonzola cheese, and hazelnuts.

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