Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.

Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.

Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Arugula Salad

Recipe courtesy of Anne Burrell

Greek Salad

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword