Salad:

1 head romaine lettuce, chopped

1 small head radicchio, chopped

3 stalks celery, thinly sliced on a diagonal

2 large USA Pears, such as Anjou, Bosc or Bartlett, cored and sliced

1 cup toasted and chopped hazelnuts

 

Dressing:

5 tablespoons mayonnaise

¾ cup buttermilk

¾ cup finely grated vintage sharp cheddar cheese

2 tablespoons chopped chives

½ teaspoon salt

Several turns of freshly ground black pepper

 

Directions:

Place the chopped lettuce and radicchio into a large bowl of ice water to crisp and set aside for 15 minutes. The dressing can be prepared in the meantime (see below). After 15 minutes, drain the lettuce and radicchio and spin in a salad spinner until dry. Add the sliced celery and pears and gently toss. Divide the salad among six plates and spoon the dressing over the top. Sprinkle each serving with the chopped hazelnuts.

 

For the dressing: Combine all the ingredients in a pint jar and shake vigorously to combine. Refrigerate until ready to use.

 

Yield: 6 servings