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    • Arugula and Radicchio Salad with Hazelnut Vinaigrette

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    CATEGORY CUISINE TAG YIELD
    Grains Tuscan 1 Servings

    INGREDIENTS

    1/2 c Roasted and skinned hazelnuts
    1/4 c Red wine vinegar
    2 tb Balsamic vinegar
    2 oz Gorgonzola; crumbled
    2/3 c Olive oil
    Salt and freshly ground black pepper
    2 lg Bunches arugula; (about 12 ounces)
    2 md Heads radicchio; (about 12 ounces)

    INSTRUCTIONS

    TAMALES WORLD TOUR SHOW #WT1B21, TUSCAN RISOTTO AND SALAD DINNER
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
bitesized pieces.
Just before serving, toss salad greens in a bowl with enough vinaigrette to
coat leaves.
Yield: 4 to 6 servings
c. 1997, M.S. Milliken & S. Feniger, all rights reserved
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998

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