| 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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