heads blonde frisee
tsp Chopped garlic (5 ml)
tsp Chopped shallot (5 ml)
Coarse salt and freshly ground black pepper
In a double boiler, add garlic. Add frisee and radicchio, shallot, hazelnut oil, toasted hazelnuts, sherry vinegar and season and toss until slightly warm. Transfer to a plate. Drizzle with remaining dressing.