Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
A sophisticated salad combining the bitter notes of radicchio and peppery arugula with sweet dates, toasted hazelnuts, and creamy feta cheese, all dressed in a red wine and balsamic vinaigrette.
Ingredients
- •½ cup hazelnuts
- •2 tablespoons red wine vinegar
- •2 tablespoons balsamic vinegar
- •5 tablespoons extra-virgin olive oil
- •2 heads radicchio
- •2 cups arugula
- •12 whole dates
- •3 ounces feta cheese
Cooking 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.
12 min
- 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.
5 min
