Ingredients
- 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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 bn Arugula - (abt 12 ounce)
- 2 med Radicchio heads - (abt 12 ounce)
Description
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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