Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipe

1. 1

   In a blender, puree the hazelnuts with the vinegars.

2. 2

   Add in the Gorgonzola and puree for 1 minute.

3. 3

   With the motor running, add in the extra virgin 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 bite-sized pcs.

7. 7

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

8. 8

   This recipe yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.