1/2 cup shelled and unsalted hazelnuts, toasted and coarsely chopped
Makes:6 to 8 servings
This salad can change with the seasons; try persimmons in the fall, pears or blood oranges in the winter, and nectarines when they are in season. You can substitute mixed baby greens for the arugula and frisée.
What to buy: When purchasing nectarines, look for freestone varieties—their flesh separates easily from the pit.
1Cut off the base of the frisée and discard, then chop the rest into bite-size pieces. Cut the nectarines into sixths and set aside.
2Combine the vinegars in a medium nonreactive bowl, add salt and pepper to taste, then add the olive oil in a thin stream, whisking to mix. Place the arugula, frisée, nectarines, and toasted hazelnuts in a serving bowl.
3Pour the dressing over the salad, toss to combine, and serve.