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.
More Winter Salad Recipes
1/2 cup hazelnuts
1 pound Belgian endives, cut crosswise into 1-inch pieces
1 pound radicchio or Treviso, torn
1 Bosc pear—quartered, cored and cut into 1/2-inch cubes
1 fuyu persimmon, cut into 1/2-inch cubes
4 ounces baby arugula
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup canola oil
1/4 cup hazelnut oil
Salt and freshly ground pepper
How to Make It
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.
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.
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