| 8 | c | Torn frisee; (French or Italian |
| | ; curly chicory, |
| | ; available at |
| | ; specialty |
| | ; producemarkets), |
| | ; rinsed and spun dry |
| 1 | | Head radicchio; (about 3/4 pound), |
| | ; separated into |
| | ; leaves, rinsed, |
| | ; spun dry, |
| | ; andshredded (about |
| | ; 6 cups) |
| 2 | | Asian pears; (available at |
| | ; specialty produce |
| | ; markets), cored and |
| | ; cut into |
| | ; 1/2-inchpieces |
| 3 | tb | White-wine vinegar |
| 1 | ts | Dijon-style mustard |
| 3 | tb | Hazelnut oil or walnut oil; (available at |
| | ; specialty foods |
| | ; shops) |
| 3 | tb | Olive oil |
| 1/4 | c | Hazelnuts; toasted and skinned |
| | ; (procedure follows) |
| | ; and chopped |
