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Frisée and Radish Salad with Hazelnut Dressing

['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.

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