Name: Warm Arugula & Fontina Salad
Ingredients: 3 Tablespoons red wine vinegar; Extra virgin olive oil; Kosher salt and freshly ground pepper; 1 large head radicchio (3/4 pound), cored and coarsely shredded; 5 ounces arugula; 1/4 pound Crucolo, Provolone, Taleggio, or Fontina cheese, grated; 1/2 cup roughly chopped, lightly toasted hazelnuts; Saba vinegar for drizzling (balsamic vinegar works too)

Warm Arugula & Fontina Salad

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Author: Kristin Schell
Yield: 6 servings 1x

Ingredients

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3 Tablespoons red wine vinegar
Extra virgin olive oil
Kosher salt and freshly ground pepper
1 large head radicchio (3/4 pound), cored and coarsely shredded
5 ounces arugula
1/4 pound Crucolo, Provolone, Taleggio, or Fontina cheese, grated
1/2 cup roughly chopped, lightly toasted hazelnuts
Saba vinegar for drizzling (balsamic vinegar works too)

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Instructions

Heat the broiler to high.
Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of Saba vinegar. Serve right away.

Find it online: https://theturquoisetable.com/warm-arugula-fontina-salad/