Directions:
- In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
- Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
- Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.89 Kcal (2378 kJ) | ||
| Calories from fat | 485.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.98g | 83% | |
|---|---|---|---|
| Cholesterol | 62.98mg | 21% | |
| Sodium | 276.76mg | 12% | |
| Potassium | 693.33mg | 15% | |
| Total Carbs | 8.74g | 3% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 13.48g | 27% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.4mg | 13% | |
| Calcium | 236.6mg | 24% | |
| Amount Per 100 g | |||
| Calories | 207.05 Kcal (867 kJ) | ||
| Calories from fat | 177.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.68g | 83% | |
|---|---|---|---|
| Cholesterol | 22.96mg | 21% | |
| Sodium | 100.9mg | 12% | |
| Potassium | 252.79mg | 15% | |
| Total Carbs | 3.19g | 3% | |
| Sugars | 1.42g | 16% | |
| Dietary Fiber | 0.93g | 10% | |
| Protein | 4.91g | 27% | |
| Vitamin C | 7.2mg | 33% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 13% | |
| Calcium | 86.3mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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