Radicchio, Goat Cheese, and Hazelnut Salad

Ingredients

• ¼ cup(s) extra-virgin olive oil
• 3.00 tablespoon(s) red-wine vinegar
• 1.50 teaspoon(s) sugar
• 2 head(s) (½ pound each) radicchio, torn
• 0.333 cup(s) blanched hazelnuts, almonds or walnuts, toasted and coarsely chopped
• 1.00 cup(s) (4 ounces) crumbled fresh goat cheese
• Coarse salt and ground pepper

1. In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

View full recipe at SpringPad