Arugula and Radicchio Salad With Hazelnut Vinaigrette

1/2 c Roasted and skinned hazelnuts
1/4 c Red wine vinegar
2 tb Balsamic vinegar
2 oz Gorgonzola; crumbled
2/3 c Olive oil
Salt and freshly ground black pepper
2 lg Bunches arugula; (about 12 ounces)
2 md Heads radicchio; (about 12 ounces)

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

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