Frisée Salad with Pears, Blue Cheese, and Hazelnuts

No matter what the season, the best salads are a balancing act of flavor, texture, and color. This stunning salad from chef Bill Telepan, New York City culinary director for Bon Appétit Management, incorporates peak cold weather produce, combining three kinds of tender chicories with juicy, crisp Bartlett pears as well as crunchy salted hazelnuts and creamy, pungent blue cheese. Hazelnut oil may not be a standard pantry item, but it's worth seeking out for the two-ingredient vinaigrette. We especially like the rich flavor of La Tourangelle's roasted hazelnut oil.

• 1/4 cup hazelnut oil
• 2 tablespoons red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 1 medium head radicchio, torn into bite-size pieces
• 1 medium head frisée, torn into bite-size pieces
• 1 medium endive, cut crosswise into 1-inch pieces
• 2 ripe Bartlett pears, cored and cut into 8 wedges each
• 4 ounces blue cheese, crumbled (1 cup)
• 1/2 cup salted roasted hazelnuts, coarsely chopped