ARUGULA AND RADICCHIO SALAD WITH HAZELNUT VINAIGRETTE

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Arugula and Radicchio Salad with Hazelnut Vinaigrette image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup roasted and skinned hazelnuts
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 ounces Gorgonzola, crumbled
2/3 cup olive oil
Salt and freshly ground black pepper
2 large bunches arugula (about 12 ounces)
2 medium heads radicchio (about 12 ounces)

Steps:

  • In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the 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 bitesized pieces.
  • Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

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