Arugula and Radicchio Salad with Hazelnut Vinaigrette

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Top-ranked recipe named "Arugula and Radicchio Salad with Hazelnut Vinaigrette"


Ingredients

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1/2 c Roasted and skinned
2 oz Gorgonzola; crumbled
1/4 c Red wine vinegar
2/3 c olive oil
2 md Heads radicchio; (about 12
Salt
2 tb Balsamic vinegar
2 lg Bunches arugula; (about 12

Original recipe makes 1 Servings

Servings  

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 on Feb 25, 1998

Calories Per Serving: 358 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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