Ingredients
1/2 cup Hazelnuts2 tablespoons Red wine vinegar
2 tablespoons Balsamic vinegar
5 tablespoons Extra-virgin olive oil
2 Small heads of radicchio (15 ounces total), cut into 1-inch pieces
2 cups Arugula
12 Dates, pitted, quartered lengthwise
3 ounces Feta cheese, crumbled
Description
Meals Matter
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