Raddichio with windsor blue, roast hazelnuts and balsamic
( SERVES 4 )
Photo by Fiona Andersen
- Tear radicchio leaves into large pieces and place in a bowl.
- Crumble cheese into large pieces and add to the bowl along with the hazelnuts.
- Toss to combine then divide between 4 bowls.
- Drizzle with balsamic vinegar and extra virgin olive oil and serve immediately.