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Wine suggestion: Sauvignon Blanc, Un-oaked Chardonnay or Pinot Noir
1/2 cup hazelnuts toasted and peeled1 tablespoons red wine vinegar1 tablespoon balsamic vinegar¼ cup extra virgin olive oilSalt and freshly ground black pepper2 small heads radicchio, cut into 1-inch chunks8 dates, pitted and quartered5 ounces Gorgonzola
Preheat the oven to 350°F.
Place the hazelnuts on a baking sheet and bake until golden brown and fragrant, about 10 to 12 minutes. Allow the hazelnuts to cool 2 minutes and then rub them briskly in a rough kitchen towel to remove as much of the skin as possible. If skins still remain, repeat. Chop the hazelnuts coarsely and set aside.
In a bowl, whisk together the red wine vinegar, balsamic and extra virgin olive oil. Season with salt and pepper.
Just before serving, toss the radicchio, dates, hazelnuts and vinaigrette together. Place in a serving bowl or platter and crumble the gorgonzola onto the top.
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