Ingredients
1 head radicchio or 2 small trevissio
1 shallot (optional)
2 Tbsp. agrodulce or 2 Tbsp. red wine vinegar plus 1 tsp. sugar
2 Tbsp. extra virgin olive oil
Fine sea salt
1/2 cup toasted, chopped hazelnuts
1/4 cup. crumbled blue cheese
Preparation
Trim and chop radicchio. Wash and dry and set aside. Meanwhile, mince the shallot and put it in a large salad bowl. Add agrodulce or vinegar and sugar and let sit 5 to 10 minutes. Whisk in olive oil. Add salt to taste.
Add radicchio to salad bowl and toss gently but thoroughly until leaves are evenly coated with the dressing. Now you can either add the hazelnuts and blue cheese and toss everything together, or divide the radicchio evenly among 4 salad plates and sprinkle with with its share of the hazelnuts and blue cheese for a slightly more elegant presentation.
