This salad features a wonderful interplay of flavors and textures.

Insalata di Pere, Gorgonzola e Nocciole

(pear, gorgonzola and hazelnut salad)

Ingredients

2⁄3 CUP HAZELNUTS
1⁄4 CUP HAZELNUT OIL
2 TABLESPOONS RED WINE VINEGAR SEA SALT 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 OUNCES GORGONZOLA, CRUMBLED

Preparation

Preheat oven to 350F.

Place the hazelnuts on a cookie sheet and roast for 8-10 minutes. Allow to cool and then with your fingers rub the skins off the hazelnuts. Roughly chop the nuts. Whisk the hazelnut oil and vinegar together well in a small bowl.

Season to taste with sea salt and pepper. Place the radicchio, lettuce, and endive in a large salad bowl. Toss with just enough dressing to coat the greens and add the pear wedges, gorgonzola, and hazelnuts.

Reprinted with permission fromWhatever Happened to Sunday Dinner? © 2012 by Lisa Caponigri, Sterling Epicure, an imprint of Sterling Publishing Co. Photographs by Guy Ambrosino