Recipe courtesy of Mary Sue Milliken and Susan Feniger

Arugula and Radicchio Salad with Hazelnut Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 to 6 servings



  1. 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.
  2. Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
  3. Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.