Arugula and Radicchio Salad with Hazelnut Vinaigrette

1. 1

   In a blender, puree the hazelnuts with the vinegars.

2. 2

   Add the Gorgonzola and puree for 1 minute.

3. 3

   With the motor running, add the olive oil in a steady stream.

4. 4

   Season to taste with salt and pepper.

5. 5

   Wash arugula, pat dry, and separate leaves of radicchio.

6. 6

   Break leaves into bitesized pieces.

7. 7

   Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.