Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipe


  • 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)


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.…

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