Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette - Pizza Today
Orzo salad with arugula and radicchio, dressed in a hazelnut balsamic vinaigrette—tangy, nutty, and perfect for any occasion!
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Ingredients
- ½ cup hazelnuts, roasted, and skinned
- ¼ cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 2 ounces goat cheese
- ⅔ cup olive oil
- Salt to taste
- Black pepper, freshly ground, to taste
- 1 large bunch arugula (about 6 ounces)
- 1 medium head radicchio (about 6 ounces)
- ½ pound orzo, cooked, refreshed under cold water, drained
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