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Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
- 1/2 cup hazelnuts
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 5 tablespoons extra-virgin olive oil
- 2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
- 2 cups arugula
- 12 dates, pitted, quartered, lengthwise
- 3 ounces feta cheese, crumbled
Directions:View on Bon Appetit
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