Ingredients
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 1/2 teaspoons sugar
Coarse salt and ground pepper
2 heads radicchio (about 1 pound total), torn
1/3 cup blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
1 cup crumbled fresh goat cheese (4 ounces)
Preparation
In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.
