You get all sorts of crunch in this, and the sweet pears and nuts are a great counterpoint to the bitter winter leaves. If you want to bump it up into a main course, throw in some salty blue cheese: gorgonzola, perhaps, or roquefort. If the hazelnuts have had their skins removed, toast them lightly in a dry frying pan for a couple of minutes, until specked with brown.

Serves 4 as a side salad

A handful of hazelnuts
1 large radicchio
2 handfuls of watercress, thick stalks removed
1 ripeish pear
½ tbsp redwine vinegar
1 tsp lemon juice
Scant ½ tsp dijon mustard
Salt and pepper
1 tbsp extra-virgin olive oil
1 tbsp hazelnut oil

Heat a frying pan, throw in the hazelnuts and stir until the brown skins start to flake and char. Rub them in a tea towel or a piece of kitchen paper to remove the skins, then roughly chop.

Halve the radicchio and cut out the hard core at the base. Tear the leaves into bite-size pieces and put in a salad bowl with the watercress. Slice the pear lengthways, removing the core, then halve the slices and add to the leaves.

Mix the vinegar and lemon juice with the mustard and season well with salt and pepper. Whisk in the oils until thoroughly mixed, then toss with the salad and half the hazelnuts. Scatter the remaining nuts over the top before serving.

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