Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
1 ripe plum, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces Westward blue cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and frisée and toss until coated. Add the plum slices, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.