Pear and Sunchoke Frisee Salad with Hazelnut


A light, different and satisfying salad that we first tasted at Arroyo Vino, Santa Fe, NM.
2 firm pears (ideally red-skinned), cored, sliced crosswise into 1/4-inch slices
2 cups frisée, very loosely packed
4 tablespoons chopped toasted hazelnuts
1/2 cup diced cooked sunchokes (Jerusalem artichokes) (1/2-inch dice)

4 tablespoons white balsamic vinegar
4 tablespoons extra-virgin olive oil
2 teaspoons ground pink peppercorns
bit of salt to taste
1 Make dressing. Place balsamic in a small bowl, then whisk in oil and half the peppercorns until emulsified. Season with salt if needed.

2 Place 1/4 sunchokes in the center of an individual salad plate. Top with 1/4 of the chopped hazelnuts, allowing a few to spill onto plate.

3 Stack 1/4 of the pear slices in circles over nuts.

4 Repeat steps 2 and 3 for the remaining salads.

5 Toss frisée in dressing, then top each salad with a bunch.

6 Sprinkle with a bit more of the peppercorns and drizzle with additional dressing if desired.

servings  use metric
original recipe yield: 4 Servings
Notes An easy way to remove the skin from hazelnuts is to add 3 tablespoons baking soda to 3 cups of boiling water. Add hazelnuts and boil for about 3 minutes. Remove nuts and place in ice water bath. Skins will easily rub off by hand.

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