-
Arugula And Radicchio Salad With Hazelnut Vinaigrette
Ingredients
- 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)
Directions
- In a blender, puree the hazelnuts with the vinegars. Add in the Gorgonzola and puree for 1 minute. With the motor running, add in the extra virgin olive oil in a steady stream. Season to taste with salt and pepper.
- Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bite-sized pcs.
- Just before serving, toss salad greens in a bowl with sufficient vinaigrette to coat leaves.
- This recipe yields 4 to 6 servings.
Similar Recipes
Leave a review or comment