The crunchy radicchio paired with the nuttiness of the hazelnuts, tossed together with a beautiful and tangy Dijon vinaigrette is just magical.
Sherry vinegar, Honey, Dijon mustard, Kosher salt and freshly ground black pepper, Extra-virgin olive oil, Medium head of radicchio, Medium head of red butter lettuce, toasted hazelnuts, chives
In a large mixing bowl or serving bowl, make your Dijon Sherry Vinaigrette: Add in sherry vinegar, honey, Dijon mustard, salt, and pepper. Whisk to combine.
Slowly start streaming in your olive oil, while whisking, to emulsify your dressing. It should be completely combined and almost creamy where there are no olive oil streaks.
Add in your radicchio, red butter lettuce, toasted hazelnuts, and finely chopped chives directly into the large mixing bowl. Give it a big toss until completely combined. Serve with any additional chopped chives and hazelnuts on top.