Frisee’s spikey wild shape and fresh color adds appealing texture and a fresh taste. The Oak Leaf on the other hand has a mild and earthy taste. It is used to add colour and shape. The Fuyu persimmon adds a sweet spiciness to this salad.
Recipe courtesy of Williams-Sonoma.com
Tips
The skins of hazelnuts can taste bitter, so it is best to remove them before eating. In a small, dry fry pan over medium-low heat, toast the nuts, stirring frequently, until they begin to turn a deeper brown and are fragrant, 3 to 5 minutes. Pour the nuts onto a kitchen towel and fold the towel over them. Let sit for 2 to 3 minutes, then rub the hazelnuts together vigorously inside the towel to loosen the skins. Pour into a colander and shake, letting the skins fall into the sink.