Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette

Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette
 
Author:
Recipe type: salads
Ingredients
  • ½ cup hazelnuts, roasted, and skinned
  • ¼ cup red wine vinegar
  • 2 tablespoon balsamic vinegar
  • 2 ounces goat cheese
  • ⅔ cup olive oil
  • Salt to taste
  • Black pepper, freshly ground, to taste
  • 1 large bunch arugula (about 6 ounces)
  • 1 medium head radicchio (about 6 ounces)
  • ½ pound orzo, cooked, refreshed under cold water, drained
Instructions
  1. in a blender, puree hazelnuts with vinegars.
  2. Add goat cheese and puree 1 minute.
  3. With motor running, add olive oil in stead stream.
  4. Season to taste with salt and pepper.
  5. Wash arugula, pat dry and separate leaves of radicchio.
  6. Break leaves into bite-sized pieces. In a large bowl, combine arugula, radicchio and orzo.
  7. Drizzle vinaigrette over.
  8. Toss to coat.
  9. Cover and refrigerate 1 hour or until ready to use.

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