Green Bean and Radicchio Salad with Chèvre

Vinaigrette

• 5 oz avocado oil
• 2 oz water
• 2 ½ oz balsamic vinegar
  of 2 ½ oz apple cider vinegar
• ½ oz Dijon mustard
• ½ heaping tsp Italian seasoning
• ½ tsp salt to taste
• ⅛ tsp ground black pepper to taste

Salad

• 6 oz radicchio cored, cut into quarters, divided
• 20 oz water
• 16 oz fresh green beans trimmed
• ice water
• 2 oz hazelnuts, without skin toasted, chopped
  of 2 oz slivered almonds
• 4 oz chèvre cheese crumbled
  of 4 oz feta cheese crumbled