Arugula and Radicchio Salad with Hazelnut Vinaigrette

Name: Arugula and Radicchio Salad with Hazelnut Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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)

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 to 6 servings

Ingredients

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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.