INGREDIENTS
3/4 lb
1 large head radicchio
5 oz
Arugula
1
Saba or balsamic vinegar
1
Kosher salt and freshly ground pepper
1
Olive oil, Extra-virgin
3 tbsp
Red wine vinegar
1/2 cup
Hazelnuts, lightly toasted
1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated