Arugula and Radicchio Salad with Hazelnut Vinaigrette

2013-03-14
  • Yield : 4 to 6 servings
  • Prep Time : 20m
  • Ready In : 20m
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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)

Method

Step 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.

Step 2

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

Step 3

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

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