Tuscan Radicchio & Arugula Salad with Toasted Hazelnuts and Warm Melted Cheese

1. Preheat Broiler

Preheat your broiler to high.

2. Create Vinaigrette

While the broiler is heating, whisk together the red wine vinegar and extra-virgin olive oil in a large bowl. Season this mixture generously with kosher salt and freshly ground pepper to create a balanced vinaigrette.

3. Dress Greens

Add the coarsely shredded radicchio and the arugula to the bowl. Toss everything together well, ensuring that the greens are evenly coated with the vinaigrette. Taste the salad and adjust the seasoning if needed to achieve the perfect flavor balance.

4. Broil Salad

Once the greens are well dressed, pile the salad onto ovenproof plates or a large ovenproof platter. Evenly sprinkle the grated cheese over the top of the salad. Place the salad under the broiler for about one minute, just until the cheese is melted and bubbly.

5. Finish Salad

Remove the salad from the broiler and immediately sprinkle the toasted hazelnuts over the top. Finish the dish with a light drizzle of saba or balsamic vinegar for a touch of sweetness and acidity that ties all the flavors together. Serve the salad right away while the cheese is still warm and gooey. Enjoy!