4.3 3

Frisée Salad with Pears, Blue Cheese and Hazelnuts

  • Total Time:
  • Servings: 4


slideshow More Terrific Green Salads


KEY: Fall, Winter, Fast - Column, Christmas, Thanksgiving, American, Appetizers/starters, Salads, Basic/Easy, Fast, No-Cook, Vegetarian, Dinner

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  • 1/4 cup hazelnut oil
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 1 medium head radicchio, torn into bite-size pieces
  • 1 medium head frisée, torn into bite-size pieces
  • 1 medium endive, cut crosswise into 1-inch pieces
  • 2 ripe Bartlett pears, cored and cut into 8 wedges each
  • 4 ounces blue cheese, crumbled (1 cup)
  • 1/2 cup salted roasted hazelnuts, coarsely chopped

How to make this recipe

  1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Add the radicchio, frisée and endive and toss until coated. Add the pears, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
Contributed By Published January 2004

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481864 recipes/frisee-salad-with-pears-blue-cheese-and-hazelnuts 2013-12-06 Bill Telepan fall|winter|fast-column|christmas|thanksgiving|american|appetizers-starters|salads|4|basic-easy|fast|no-cook|vegetarian|weeknight-dinner january-2004,bill telepan,pear and blue cheese salad,frisee salad,hazelnut vinaigrette,endive salad recipes,frisee-salad-with-pears-blue-cheese-and-hazelnuts 481864