Instructions: 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 bite-sized pieces.

Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

This recipe yields 4 to 6 servings.

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