Radicchio, Goat Cheese, and Hazelnut Salad


  • 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


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