Arugula and Radicchio Salad with Hazelnut Vinaigrette
Arugula and Radicchio Salad with Hazelnut Vinaigrette Preparation
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
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