Raddichio with windsor blue, roast hazelnuts and balsamic

Fiona Andersen

Ingredients

1 head	Raddichio, small, washed (Main)
300 g	Blue cheese, windsor
½ cup	Hazelnuts, roasted and skins removed
40 ml	Aged balsamic vinegar
40 ml	Extra virgin olive oil

Directions

1. Tear radicchio leaves into large pieces and place in a bowl.
2. Crumble cheese into large pieces and add to the bowl along with the hazelnuts.
3. Toss to combine then divide between 4 bowls.
4. Drizzle with balsamic vinegar and extra virgin olive oil and serve immediately.

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