Radicchio and Arugula Salad with Dates, Hazelnuts and Feta

Source: Bon Appetit via Epicurious

Ingredients

1 cup hazelnuts
4 tablespoons red wine vinegar
4 tablespoons balsamic vinegar
10 tablespoons extra-virgin olive oil
4 small heads of radicchio (30 ounces total), cut into 1-inch pieces
4 cups arugula
24 dates, pitted, quartered lengthwise
6 ounces feta cheese, crumbled

Method

Preheat oven to 350°F.

Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature. 

Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper. Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.