Preparation: 15 minutes | Cooking Time: 15 Minutes | Total Time: 30 Minutes
- Heat oven to 350°F. Spread (250 ml/1 cup) hazelnuts onto rimmed sheet pan in single layer. Bake 10-15 minutes, until nuts are lightly browned. Remove from oven and wrap in towel. Rub with towel to remove as many skins as possible. Once cooled, roughly chop; set aside.
- In large bowl, combine (5 ml/1 tsp.) of lemon zest, (30 ml/2 tbsp.) of lemon juice, (30 ml/2 tbsp.) of Champagne vinegar or white wine vinegar, (5 ml/1 tsp.) of honey and (30 ml/2 tsp.) of sea salt together in a bowl and whisk to combine. Add (125 ml/1/2 cup) of fruity olive oil & (30 ml/2tsp.) of hazelnut oil (optional) slowly while whisking.
- Add (1 L/ 4 cups) of escarole leaves or radicchio and (2 heads) of endive cut into 1/2 inch pieces and sliced (1) Asian pear (skin on and cut in thin sliced) to the vinaigrette along with the hazelnuts and toss together.
- Divide the salad on 4 plates. Shave or grate (56-116 g) of Kaltbach Le Gruyère AOP cheese over each salad. Finish with a little cracked pepper.