Arugula and Radicchio Salad with Hazelnut Vinaigrette

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.