Ingredients
- 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 frise, 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
Description
Food & Wine
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