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Ingredientes
- 1/2 c. Roasted and skinned hazelnuts
- 1/4 c. Red wine vinegar
- 2 Tbsp. Balsamic vinegar
- 2 ounce Gorgonzola crumbled
- 2/3 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 bn Arugula - (abt 12 ounce)
- 2 med Radicchio heads - (abt 12 ounce)
Direcciones
- In a blender, puree the hazelnuts with the vinegars. Add in the Gorgonzola and puree for 1 minute. With the motor running, add in the extra virgin 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 bite-sized pcs.
- Just before serving, toss salad greens in a bowl with sufficient vinaigrette to coat leaves.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 70 | 69% |
| Total Fat 8.1g | 10% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 202mg | 8% |
| Potassium 109mg | 3% |
| Total Carbs 3.02g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.59g | 1% |
| Protein 4.13g | 7% |
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