Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipe

• 1/2 c. Roasted and skinned hazelnuts
• 1/4 c. Red wine vinegar
• 2 Tbsp. Balsamic vinegar
• 2 ounce Gorgonzola crumbled
• 2/3 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 2 bn Arugula - (abt 12 ounce)
• 2 med Radicchio heads - (abt 12 ounce)

1. In a blender, puree the hazelnuts with the vinegars.
2. Add in the Gorgonzola and puree for 1 minute.
3. With the motor running, add in the extra virgin olive oil in a steady stream.
4. Season to taste with salt and pepper.
5. Wash arugula, pat dry, and separate leaves of radicchio.
6. Break leaves into bite-sized pcs.
7. Just before serving, toss salad greens in a bowl with sufficient vinaigrette to coat leaves.
8. This recipe yields 4 to 6 servings.

hazelnuts, red wine vinegar, balsamic vinegar, extra virgin olive oil salt, arugula

Taken from cookeatshare.com/recipes/arugula-and-radicchio-salad-with-hazelnut-vinaigrette-70012 (may not work)