winter greens with stilton & hazelnuts

• servings: SERVES 4

Ingredients

2 small Belgian endives (½ pound)

1 small head Treviso or radicchio (½ pound)

1 head butter lettuce, washed and spun dry

3 ounces baby arugula

½ cup whole hazelnuts

½ pound English Stilton, coarsely crumbled

¼ cup freshly squeezed lemon juice (2 lemons)

½ cup good olive oil

¼ teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

Directions

Separate the leaves of the endive and Treviso and, if large, cut each leaf in half lengthwise. Place them in a large, low serving bowl. Tear the butter lettuce in large pieces and add to the bowl along with the arugula.

Place the hazelnuts in a small (8-inch) dry sauté pan and toast over low heat for 5 to 10 minutes, tossing often, until they become fragrant. Transfer the hazelnuts to a kitchen towel and rub as much of the skins off as possible. Chop the nuts coarsely. Add the nuts and Stilton to the salad.

In a 1-cup glass measuring cup, whisk together the lemon juice, olive oil, mustard, 1½ teaspoons salt, and ¾ teaspoon pepper. Pour just enough dressing over the salad to moisten and sprinkle with salt and pepper. Toss carefully and serve.

Notes

When I create a new recipe, I'm looking for flavor, color, and texture. This salad has

all that and more-crisp, slightly bitter endive and radicchio, crunchy, fragrant hazelnuts, creamy sharp blue cheese, and a citrusy lemon vinaigrette. It all works so well together, and you don't even need to turn on the stove. I'm happy having this for dinner on its own, but you can always add a rotisserie chicken or grilled salmon.