Arugula and Radicchio Salad with Hazelnut Vinaigrette

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 cup roasted and skinned hazelnuts
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 ounces Gorgonzola, crumbled
  • 2/3 cup olive oil
  • Salt and freshly ground black pepper
  • 2 large bunches arugula (about 12 ounces)
  • 2 medium heads radicchio (about 12 ounces)
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.


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