Photo by Kiyoshi Togashi

Photo by Kiyoshi Togashi

YIELD: Makes 6 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes

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

Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

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