Endive Salad with Persimmons and Hazelnuts

Endive Salad with Persimmons and Hazelnuts

1/2 cup hazelnuts

1 pound Belgian endives, cut crosswise into 1-inch pieces

1 pound radicchio torn

1 Bosc pear, quartered and cut into 1/2-inch cubes

1 Fuyu persimmon, cut into 1/2-inch cubes

4 ounces arugula

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

1/2 cup olive oil

1/4 cup hazelnut oil

Salt

Freshly ground pepper

1. Preheat the oven to 375 F.

2. Spread the hazelnuts on a pie plate and toast for about 14 minutes, until fragrant and the skins blister.

3. Transfer the nuts to a kitchen towel and let cool slightly.

4. Rub the nuts together to remove the skins, then transfer to a work surface and coarsely chop.

5. Let cool completely.

6. In a large bowl, toss the endives, radicchio, pear, persimmon, and arugula.

7. In a small bowl, whisk the mustard, lemon juice, and vinegar.

8. Whisk in the olive and hazelnut oils, and season with salt and pepper.

9. Just before serving, pour the dressing over the salad, toss well, and garnish with the toasted hazelnuts.