If you’re free to’t find them, firm ripe pears are a delicious alternative.
Add oil, vinegar, mustard, salt and pepper; process until emulsified.
Add hazelnuts and pulse until finely chopped.
Combine escarole, radicchio and persimmons in a large bowl.
Drizzle the dressing over the salad and toss to coat.
Tips
To make ahead: Refrigerate vinaigrette (Step 1) for up to 2 days.
Bring to room temperature before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
