Pear, Gorgonzola, and Hazelnut Salad

Two ripe pears hanging on the branch
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.