Ingredients

• 1/2 cup roasted and skinned hazelnuts
• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 2 ounces Gorgonzola, crumbled
• 2/3 cup olive oil
• Salt and freshly ground black pepper
• 2 large bunches arugula (about 12 ounces)
• 2 medium heads radicchio (about 12 ounces)

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Instructions

1. 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.
2. Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
3. Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.