Endive and Radicchio Salad with Champagne Vinaigrette and Toasted Hazelnuts
From Trace Alford at Sur La Table
Yield: 4 servings
This simple can be updated for all seasons. In warmer weather, use spring greens and herbs. You can also replace up to half of the olive oil in the vinaigrette with hazelnut oil for a more intense nutty flavor.
To assemble salad: Place greens, endive, and radicchio in a large salad bowl. Dress with enough vinaigrette to coat the salad. Save remaining dressing for another use. Divide the dressed salad among four plates, top with toasted hazelnuts and shaved cheese. Serve immediately.
To make vinaigrette: Whisk the vinegar, shallot, and mustard together in a small mixing bowl to blend. While whisking vigorously, slowly drizzle the olive oil into the vinegar mixture. Adjust seasoning with salt and pepper and stir in thyme.