Recipe - Arugula And Radicchio Salad With Hazelnut Vinaigrette

One half cup Roasted and skinned
hazelnuts
One fourth cup Red wine vinegar
2 tablespoon Balsamic vinegar
2 ounce Gorgonzola; crumbled
2/3 cup Olive oil
Salt and freshly ground
black pepper
2 lg Bunches arugula; (about 12
ounces)
2 md Heads radicchio; (about 12
ounces)

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 recipeludigest by molony molony@scsn.net on Feb 25, 1998