This is a print preview of "Arugula And Radicchio Salad With Hazelnut Vinaigrette" recipe.

Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipe
by Global Cookbook

Arugula And Radicchio Salad With Hazelnut Vinaigrette
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  Servings: 4

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

  1. 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.
  2. Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bite-sized pcs.
  3. Just before serving, toss salad greens in a bowl with sufficient vinaigrette to coat leaves.
  4. This recipe yields 4 to 6 servings.