Ingredients
- 2⁄3 cup hazelnuts
- 1⁄4 cup 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
