Radicchio Salad with Gorgonzola, Dates and Hazelnuts
Wine suggestion: Sauvignon Blanc, Un-oaked Chardonnay or Pinot Noir
1/2 cup hazelnuts toasted and peeled
1 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
2 small heads radicchio, cut into 1-inch chunks
8 dates, pitted and quartered
5 ounces Gorgonzola
Preheat the oven to 350°F.
Place the hazelnuts on a baking sheet and bake until golden brown and fragrant, about 10 to 12 minutes. Allow the hazelnuts to cool 2 minutes and then rub them briskly in a rough kitchen towel to remove as much of the skin as possible. If skins still remain, repeat. Chop the hazelnuts coarsely and set aside.
In a bowl, whisk together the red wine vinegar, balsamic and extra virgin olive oil. Season with salt and pepper.
Just before serving, toss the radicchio, dates, hazelnuts and vinaigrette together. Place in a serving bowl or platter and crumble the gorgonzola onto the top.