Pear, Gorgonzola, and Hazelnut Salad

Ingredients

• 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.

Insalata di Pere, Gorgonzola e Nocciole
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.