RADICCHIO & ARUGULA SALAD w/DATES & FETA

By BobD

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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 350F.

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.

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.