Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette


  • ½ cup hazelnuts, roasted, and skinned
  • ¼ cup red wine vinegar
  • 2 tablespoon balsamic vinegar
  • 2 ounces goat cheese
  • 2/3 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. Add goat cheese and puree 1 minute. With motor running, add olive oil in stead stream. Season to taste with salt and pepper.
2. Wash arugula, pat dry and separate leaves of radicchio. Break leaves into bite-sized pieces. In a large bowl, combine arugula, radicchio and orzo. Drizzle vinaigrette over. Toss to coat. Cover and refrigerate 1 hour or until ready to use.

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