|Photograph by Britta Lokting.|
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 large head of radicchio cored and coarsely shredded
5 oz baby arugula
4 oz semi-hard Italian cheese, such as Crucolo or pecorino (We used parmesan).
1/2 cup hazelnuts, toasted
Balsamic vinegar for drizzling
Preheat the oven to 350 degrees.
Toast the hazelnuts.
Meanwhile in a large bowl, whisk the red wine vinegar with the olive oil and salt and pepper.
Add the radicchio and arugula to the dressing and toss well.
Put the salad in an oven-proof plates and top with the grated cheese.
Arrange the plates on trays and place in the oven for 1 minute.
Sprinkle the toasted hazelnuts on top.
Drizzle the balsamic vinegar on top and serve warm.