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Endive Salad with Persimmons and Hazelnuts
© Jonny Valiant

Endive Salad with Persimmons and Hazelnuts

  • TOTAL TIME: 30 MIN
  • SERVINGS: 10
  • FAST
  • HEALTHY
  • VEGETARIAN

Jeff Cerciello blends olive, canola and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red and white endives.

  1. 1/2 cup hazelnuts
  2. 1 pound Belgian endives, cut crosswise into 1-inch pieces
  3. 1 pound radicchio or Treviso, torn
  4. 1 Bosc pear—quartered, cored and cut into 1/2-inch cubes
  5. 1 fuyu persimmon, cut into 1/2-inch cubes
  6. 4 ounces baby arugula
  7. 2 tablespoons Dijon mustard
  8. 2 tablespoons fresh lemon juice
  9. 2 tablespoons white wine vinegar
  10. 1/4 cup extra-virgin olive oil
  11. 1/4 cup canola oil
  12. 1/4 cup hazelnut oil
  13. Salt and freshly ground pepper
  1. Preheat the oven to 375°. Spread the hazelnuts on a pie plate and toast for about 14 minutes, until fragrant and the skins blister. Transfer the nuts to a kitchen towel and let cool slightly. Rub the nuts together to remove the skins, then transfer to a work surface and coarsely chop. Let cool completely.

  2. In a large bowl, toss the endives, radicchio, pear, persimmon and arugula. In a small bowl, whisk the mustard, lemon juice and vinegar. Whisk in the olive, canola and hazelnut oils and season with salt and pepper. Just before serving, pour the dressing over the salad, toss well and garnish with the toasted hazelnuts.

Suggested Pairing

Wines from France's southwestern Jura region are very popular with wine geeks these days. They have a nutty character that's fantastic with the bitter greens and persimmon here.

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