Pear and Sunchoke Frisee Salad with Hazelnut
A light, different and satisfying salad that we first tasted at Arroyo Vino, Santa Fe, NM.
Yield 4 servings
Ingredients
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)
dressing
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. |
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| 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. |
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| 3 | Stack 1/4 of the pear slices in circles over nuts. |
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| 4 | Repeat steps 2 and 3 for the remaining salads. |
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| 5 | Toss frisée in dressing, then top each salad with a bunch. |
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| 6 | Sprinkle with a bit more of the peppercorns and drizzle with additional dressing if desired. |
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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.
