Recipe information
Total Time
25 minutes
Yield
6 Servings
Ingredients
1
/2 cup hazelnuts
2
tablespoons red wine vinegar
2
tablespoons
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
Need to make a substitution?
Preparation
Step 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.
Step 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.
Nutrition Per Serving
One serving contains: Calories (kcal) 242.9 % Calories from Fat 68.3 Fat (g) 18.4 Saturated Fat (g) 3.9 Cholesterol (mg) 12.6 Carbohydrates (g) 16.9 Dietary Fiber (g) 2.8 Total Sugars (g) 11.2 Net Carbs (g) 14.1 Protein (g) 5.0 Sodium (mg) 177.5