Edgy Greens with Roquefort and Hazelnuts

• Servings: 6

INGREDIENTS:

Ingredients for the Vinaigrette:

• 1 tablespoon sherry vinegar
• 1 tablespoon balsamic vinegar
• ½ teaspoon sea salt
• 1 small egg yolk (optional)
• 1 shallot, sliced paper-thin
• 2 tablespoons hazelnut oil
• 2 tablespoons extra virgin olive oil
• ¼ cup (40 g) hazelnuts, lightly toasted and finely ground

Salad Ingredients:

• 10 cups (270 g) edgy greens, such as radicchio, dandelion greens, and curly endive, washed and torn into small pieces
• 2 Belgian endives, trimmed and cut into thin lengthwise slices
• 6 ounces (180 g) Roquefort cheese, at room temperature
• Freshly ground black pepper

Note: The vinaigrette contains a raw egg yolk. If you prefer, you may omit this from the recipe. The vinaigrette will not be as creamy without it, but it will be tasty.

Instructions:

1. In a medium bowl, whisk together the vinegars, salt, and egg yolk if using. Whisk in the sliced shallot, then slowly add the oils, whisking constantly, until the mixture is emulsified. Whisk in the ground hazelnuts, which will further thicken the vinaigrette.
2. Place the greens and the endives in a large bowl. Add the dressing and toss thoroughly until all the leaves are coated. Evenly divide the salad among six salad plates. Crumble equal amounts of the Roquefort over each salad, then season generously with black pepper.
3. Serve immediately.

Note: This salad pairs well with a Chardonnay without much oak, such as one from Domaine Mont d’Hortes.