Bibb Recipe

Prepare lettuce

Separate Bibb lettuce heads into individual leaves, rinse thoroughly in cold water, and spin dry in a salad spinner or pat dry with clean kitchen towels. Tear larger leaves into bite-size pieces if desired. Place in a large mixing bowl and chill briefly while preparing other components.

Segment grapefruit

Using a sharp paring knife, cut off the top and bottom of the grapefruit to expose flesh. Working over a bowl to catch juices, slice away the peel and pith. Hold the fruit in your hand and cut along each membrane to release individual segments (supremes). Reserve any juice caught in the bowl to add to the vinaigrette if desired (about 1–2 tbsp).

Slice radish

Trim ends from the watermelon radish and slice very thinly (use a mandoline or sharp knife) into rounds or half-moons. If you prefer smaller pieces, stack slices and cut into matchsticks. Place slices in a small bowl and refrigerate until assembly.

Crumble cheese

Crumble the gorgonzola into small chunks or coarse crumbles and keep chilled until assembly.

Assemble salad

In a large serving bowl or on individual plates, arrange the Bibb lettuce. Distribute grapefruit segments and watermelon radish slices over the greens. Sprinkle crumbled gorgonzola evenly and finish with the candied hazelnuts. Dress just before serving with the Ice Wine Vinaigrette (about 1–2 tbsp per serving) and gently toss or serve dressed.

Toast hazelnuts: Preheat a dry skillet over medium heat. Add hazelnuts and toast, shaking the pan frequently, until aromatic and lightly browned, about 4–6 minutes. Transfer to a clean kitchen towel, let cool slightly, and rub to remove loose skins (some skin remaining is fine).

Candy the nuts: In the same skillet over medium heat, add sugar and warm until it begins to melt and turn a light amber (stirring constantly to prevent burning). Add the butter and stir to incorporate, then immediately add the toasted hazelnuts and toss to coat evenly. Sprinkle with a pinch of kosher salt and continue cooking for 30–60 seconds to set the glaze.

Cool and chop: Transfer the candied hazelnuts to a sheet of parchment or a silicone mat to cool completely (do not refrigerate while hot). Once cooled, roughly chop the nuts into bite-size pieces. Yield is slightly more than needed; reserve any extras in an airtight container for up to 3 days.

Mince the shallot finely and place in a small bowl or jar. If you saved grapefruit juice, add up to 1 tablespoon to the chopped shallot and let sit 2–3 minutes to mellow the shallot flavor.

Combine liquids: Add the ice wine, white wine vinegar, honey, and Dijon mustard to the shallot. Whisk together until the honey and mustard are fully incorporated.

Emulsify: While whisking continuously, slowly drizzle in the extra-virgin olive oil to form a smooth emulsion. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously until combined.

Season: Add salt and freshly ground black pepper to taste. Taste and adjust sweetness or acidity — add an extra 1/2 tsp honey if too tart or an additional 1/2 tsp vinegar if too sweet. If you reserved grapefruit juice, taste again; the juice will add bright citrus notes.

Rest: Let the vinaigrette sit at room temperature for 5–10 minutes to allow flavors to meld, then re-whisk or shake before dressing the salad.