1/4 cup vegetable oil, divided

1/2 cup hazelnuts (2 ounces), coarsely chopped

4 bacon slices

1 tablespoon Sherry vinegar or red-wine vinegar

1 tablespoon fresh lemon juice

2 small heads frisée (about 10 ounces total)         

4 medium radishes, thinly sliced


Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers.

Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes.

Cool slightly in skillet.

Cook bacon in a large skillet over medium heat until crisp.

Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.

Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).

Toss frisée, radishes, and bacon with dressing.