Ingredients

2⁄3 cup hazelnuts

1⁄4 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

Directions

Preheat oven to 350º.

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.

Whisk hazelnut oil and vinegar together well in a small bowl. Season to taste with salt and pepper.

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.