Frisee, Radicchio and Asian Pear Salad with Hazelnut Vinaigrette
8 servings

8 cups Royal Rose™ frisee, torn
1 head (6 cups) Royal Rose™ radicchio, shredded
2 Asian pears cored and cut into 1/2 inch pieces
3 tablespoons white wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons hazelnut oil or walnut oil
3 tablespoons olive oil
1/4 cup hazelnuts, toasted, skinned and chopped

In a bowl, combine the frisee, radicchio and pears. In a small bowl, whisk together the vinegar, mustard, and salt and pepper to taste; add the oils in a stream while whisking, and whisk the dressing until it is emulsified. Toss the salad with the dressing, divide it among 8 salad plates, and sprinkle each serving with some of the hazelnuts