Radicchio-Birnen-Salat

Ingredients

• 12 hazelnuts
• 250 g radicchio (2 heads)
• 2 ripe pears
• 100 g Roquefort cheese
• 3 tbsp mild white wine vinegar
• Fleur de sel
• sugar
• Pepper
• 1 tsp coarse Dijon mustard
• 6 tbsp hazelnut oil

Instructions

1. 1.

   Coarsely chop the hazelnuts and toast them in a small pan over low heat without fat until fragrant. Set aside to cool.

2. 2.

   Whisk the vinegar with fleur de sel, a pinch of sugar, plenty of freshly ground pepper, and the mustard; whisk in the oil to emulsify the dressing.

3. 3.

   Clean the radicchio, wash it, tear into bite‑sized pieces, and pat dry.

4. 4.

   Plate the salad on four bowls. Peel the pears, remove the cores, slice thinly, and arrange over the radicchio. Drizzle with dressing, crumble Roquefort into small chunks, scatter hazelnuts on top.