Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
['1/2 cup hazelnuts', '2 tablespoons red wine vinegar', '2 tablespoons balsamic vinegar', '5 tablespoons extra-virgin olive oil', '2 small heads of radicchio (15 ounces total), cut into 1-inch pieces', '2 cups arugula', '12 dates, pitted, quartered lengthwise', '3 ounces feta cheese', 'crumbled']
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.
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