Pear, Gorgonzola, and Hazelnut Salad

a green salad with pears, gorgonzola, and nuts
Number of Servings: 
Serves 6
Recipe Source: 


  • 23 cup hazelnuts
  • 14 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


  1. Preheat oven to 350º.
  2. Place hazelnuts on a cookie sheet and roast for 8 to 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.
Nutrition Info: 
288 Calories, 7 g Protein, 14 mg Cholesterol, 14 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 4 g Fiber, 24 g Total fat (5 g sat), 387 mg Sodium, ★★★★★ Vitamin K, ★★★★ Vitamin E, ★★★ Vitamin A, ★★ Phosphorus, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Calcium, Folate, Magnesium, Zinc


Lisa Caponigri

With an impressive background of education, years of living in Italy and a sparkling personality, Lisa Caponigri has quickly become a well-respected cookbook author as well as a sought after personality on television shows.

With exclusive knowledge of real, authentic Italian food and the Italian lifestyle that can only be acquired from years of living in Italy, Lisa’s elegance, sophistication and approachable style have expanded her presence beyond her cookbook to her new brand of food products “Lisa’s Italian Kitchen.”