Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

 

Canola oil, for deep-frying

½ cup powdered sugar

1 cup hazelnuts

 

2 T. cider vinegar

1½ T. sherry vinegar

1½ tsp. whole grain mustard

1 tsp. Dijon mustard

½ tsp. salt

¼ cup canola oil

¼ cup extra-virgin olive oil

2 T. walnut oil

Freshly ground pepper

1 pound mixed bitter greens such as Treviso radicchio, Chioggia radicchio, dandelion greens, frisée, arugula, mizuna, and watercress

2 Fuyu persimmons

1 sweet-tart apple such as Crispin or Pink

¼ lb. fresh Goat Cheese

Salt & Pepper

 

TO MAKE THE CANDIED HAZELNUTS, pour the oil to a depth of 1½ inches into a heavy-bottomed saucepan and heat to 350°F. While the oil is heating, line a sheet pan with parchment paper, put the sugar in a bowl, and bring a saucepan filled with water to a boil. Add the nuts to the boiling water and blanch for 1 minute. Using a wire skimmer or a strainer, scoop out the nuts, shake off the excess water, and add the nuts to the sugar. Toss the nuts to coat them completely with the sugar. The sugar should form a light paste. Then, working in batches to avoid crowding, carefully spoon the nuts into the hot oil, spreading them out so they don’t stick together. Fry for about 2 minutes, or until golden brown. Using a slotted spoon, transfer the nuts to the prepared sheet pan, spreading them in a single layer, and let cool completely, then coarsely chop and set aside. (The nuts can be prepared up to a week in advance; store in an airtight container at room temperature.) TO MAKE THE VINAIGRETTE, in a small, wide bowl whisk together both vinegars, both mustards, and the salt. Pour in the oils in a slow, steady stream while whisking constantly, continuing to whisk until emulsified. Season with a few grinds of pepper, then taste and adjust the seasoning. Set aside. If using Treviso radicchio, core and cut crosswise into 1-inch-wide strips. If using Chioggia radicchio, core and slice thinly crosswise. If using dandelion greens, discard tough stems and tear into bite-sized pieces. Remove any tough stems from the smaller greens. Cut off the crown and a thin slice from the bottom of each persimmon, then peel them, being careful not to cut into the flesh. Cut into quarters through the stem end, cut away the core from each quarter, and then cut each quarter lengthwise into ¼-inch-thick slices. Quarter the apple, leaving the skin on, and cut away the core. Cut each quarter lengthwise into ⅛-inch-thick slices. In a large bowl, combine the greens, fruits, nuts, and goat cheese. Drizzle the vinaigrette over the top and toss to coat evenly. Season with a pinch of salt and some pepper and toss again. Mound on individual plates, making sure to distribute the fruits and nuts evenly. Serve right away.