Arugula And Radicchio Salad With Hazelnut Vinaigrette

Recipe Ingredients

1/2 cup	118ml	Roasted and skinned hazelnuts
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Balsamic vinegar
2 oz	56g	Gorgonzola - crumbled
2/3 cup	157ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Arugula - (abt 12 oz)
2		Radicchio heads - (abt 12 oz) (medium)

Recipe Instructions

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 bite-sized pieces.  Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B21 broadcast 02-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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