Pear, Escarole, and Endive Salad with Toasted Hazelnuts and Sherry Vinaigrette Gluten-Free Recipe

"Crisp leafy greens and a vibrant, palate-cleansing dressing provide a welcome contrast to heavier holiday foods with this gluten free salad recipe. 1/2 cup extra-virgin olive oil 3 tablespoons sherry vinegar 1 teaspoon gluten-free Dijon mustard 1/4 teaspoon sugar Kosher salt 2 ripe Bosc or red pears, sliced into thin wedges 1 head escarole, cut into bitesize pieces 3 heads Belgian endive, cut into bite-size pieces 1/2 cup toasted hazelnuts, coarsely chopped"

"In a salad bowl, whisk together the oil, vinegar, mustard, sugar, and 1/4 teaspoon salt. When ready to serve, whisk the dressing again, add the pear, escarole, and endive, toss to coat, sprinkle with the hazelnuts and a pinch of salt, and serve. Photography Craig Lee"

Leafy greens paired with a bright sherry-vinegar dressing create a refreshing, palate-cleansing salad suitable for gluten-free diets. The dressing blends extra-virgin olive oil, sherry vinegar, gluten-free Dijon mustard, a touch of sugar, and kosher salt. The salad combines sliced ripe Bosc or red pears, bite-size escarole, and Belgian endive for varied texture and mild bitterness. Coarsely chopped toasted hazelnuts add crunch and nutty richness. The dressing is whisked, then whisked again before tossing with the pears, escarole, and endive; a final pinch of salt and the hazelnuts finish the salad for serving.

Read at gffmag.com