I found this recipe in a specializing newspaper
and I tried to do it again, an amazing result
…
The key ingredient is the excellent radicchio  of Castelfranco,
born from the intersection of the red chicory and endive,
appears towards the end of the 800,
but today, thanks to continued improvements excellent horticulturists of Castelfranco
we got a fantastic niche product for our tables.
The slight bitter aftertaste of variegated radicchio
is softened by the apricots
and delicate flavor of Asiago,
the sweet note is given by the dean pears,
the crispy note from mini  croutons …
orange juice and mix oil with hazelnut
create a set surprising:
try and let me know … you will be amazed!

Recommended wine:
The Tunella Eastern hills of Friuli
a strong wine, of character that is well matched to the multiplicity of flavors
of this salad.

And now …LIGHT THE FIRES!

INGREDIENTS:

-1 Small head of radicchio Castelfranco variegated

-2 Decana ripe pears

-100 G of dried apricots

-200g Of asiago (also gorgonzola there is fine)

-The Orange juice 1/2

-1 Slice of homemade bread

-Oil Ages
-salt And pepper

For the sauce:
-salt

-100g Of toasted hazelnuts

-125 Ml extra virgin olive oil

- The grated zest of 1/2 orange

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Wash and dry the radicchio, cut into strips,
join diced pears and asiago, joined now diced apricots,
seasoned with the juice of half an orange, stir.
Cut the bread into small cubes and let them brown in a pan with a little oil.
Separately prepare the sauce: in a blender puree the
hazelnuts with the oil, salt and orange rind,
add to salad croutons topped with the sauce, stir and serve.

ET voila … the whimsical ready for you!