Arugula and radicchio salad with hazelnut vinaigrette

1 Servings

Ingredients

Quantity Ingredient
½ cup Roasted and skinned hazelnuts
¼ cup Red wine vinegar
2 tablespoons Balsamic vinegar
2 ounces Gorgonzola; crumbled
⅔ cup Olive oil
Salt and freshly ground black pepper
2 larges Bunches arugula; (about 12 ounces)
2 mediums Heads radicchio; (about 12 ounces)

Directions

TAMALES WORLD TOUR SHOW #WT1B21, TUSCAN RISOTTO AND SALAD DINNER 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.

Yield: 4 to 6 servings

c. 1997, M.S. Milliken & S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@...> on Feb 25, 1998

Related recipes