Tricolore Salad

• 2 heads Bibb lettuce, leaves separated
• 1 head radicchio, chopped
• 1 bulb fennel, chopped
• 2 cups red grapes, cut in half
• 1 3-ounce chunk Gorgonzola, frozen
• 3 ounces olive oil
• 1 ounce sherry vinegar
• 1 ounce toasted hazelnuts
• Salt and pepper, to taste

1. Toss the leaves of bibb lettuce, radicchio, fennel, and grapes together in a large bowl.
2. In a separate bowl, mix olive oil, hazelnuts, sherry vinegar and season with salt and pepper.
3. Grate frozen blue cheese over salad and serve.

bibb lettuce, head radicchio, fennel, red grapes, olive oil, sherry vinegar, hazelnuts, salt

Taken from www.foodrepublic.com/recipes/tricolore-salad-recipe/ (may not work)