Endive salad with persimmons and hazelnuts
Discover a delightful endive salad with a medley of flavors! The sweetness of persimmons pairs perfectly with the crunch of hazelnuts. Try it today!
Ingredients:
- 1/2 cup hazelnuts
- 450g Belgian endives, cut crosswise into 1-inch pieces
- 450g radicchio or Treviso, torn
- 1 Bosc pear—quartered, cored and cut into 1/2-inch cubes
- 1 fuyu persimmon, cut into 1/2-inch cubes
- 110g baby arugula
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup canola oil
- 1/4 cup hazelnut oil
- Salt and freshly ground pepper
Instructions:
- Preheat your oven to 375°. Place the hazelnuts evenly on a baking sheet and bake for around 14 minutes until they start to smell nutty and the skins crack. Once out of the oven, place the nuts in a kitchen towel allowing them to cool for a bit. Gently rub the nuts together to remove the skins, then transfer to a cutting board and roughly chop them. Let the nuts cool down completely.
- In a big bowl, mix together the endives, radicchio, pear, persimmon, and arugula. In a small bowl, combine the mustard, lemon juice, and vinegar. Gradually add the olive oil, canola oil, and hazelnut oil while whisking continuously. Season with salt and pepper. Just before serving, drizzle the dressing over the salad, mix well, and top with the toasted hazelnuts.
Summary:
- Calories: 2275 kcal
- Fat: 208 g
- Protein: 26 g
- Carbs: 100 g
- Potassium: 3655 mg
- Magnesium: 306 mg