Ingredients

• 1/2 cup hazelnuts
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 5 tablespoons extra-virgin olive oil
• 2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
• 2 cups arugula
• 12 dates, pitted, quartered lengthwise
• 3 ounces feta cheese, crumbled

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Instructions

1. Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
2. Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.