Blue Cheeses with Bitter Greens and Hazelnut Vinaigrette

By akselden

Ingredients

• 3 wedges (2 to 3 oz. each) of blue
• cheeses (Gorgonzola, forme d'Ambert,
• Roquefort)
• 1/4 to 1/3 cup sherry vinegar
• 1/4 cup balsamic vinegar
• 1 egg
• 1/2 tsp. fine sea salt
• 3/4 cup finely ground hazelnuts'
• 1/2 cup peanut oil
• 1/2 cup extra-virgin olive oil
• 1 to 2 tbsp, hazelnut oil (optional)
• 1 head radicchio
• 1 head frisee
• 2 endives

Preparation

Step 1

1. Lay the cheeses out on a large platter. They are best at room temperature, so cover them and set aside for up to 3 hours.
2. Combine 1/4 cup of the sherry vinegar with the balsamic vinegar in blender. Add the egg and salt and blend for I minute. Add half of the hazelnuts and blend together. With the motor running, add the peanut oil drop by drop. Then add the olive oil in a slow, steady stream. If the mixture becomes too thick, transfer to a mixing bowl and whisk by hand. Blend in the remaining hazelnuts and add hazelnut oil, if desired. Taste and add more sherry vinegar and/or salt if needed. If not using right away, cover and refrigerate for up to 4 days.
3. Make a salad either in a large bowl or platter or on individual plates. Separate and wash the leaves of the radicchio; rip apart. Wash the frisee, cut into bite-size pieces and add to the radicchio. (If you want small servings, you may not need all of the radicchio or frisee.) Cut the endives into thin wedges and add to the rest of the salad greens. You can toss with some of the dressing or serve it in a pitcher passed at the table. Serve with the platter of blue cheeses. Serves 6.
"Note: Haze/nuts can be tricky, as they become rancid with age. Be sure to buy nuts from a reputable supplier and taste them before you make the purchase.