Ingredients
- 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)
Description
Food Network Invites You To Try This Arugula And Radicchio Salad With Hazelnut Vinaigrette Recipe.
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