Frisée Salad with Apricots & Hazelnuts

Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.

Ingredients:
1 medium head radicchio or Belgian endive, cored and torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
2 apricots, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces goat cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper

Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.

2. Add the radicchio/endive and frisée and toss until coated. Add the apricots slices, goat cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.