Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

Ingredients

1/2 cup hazelnuts (substitute almonds or walnuts)

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

Instructions

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.

Recipe sourced from Epicurious.