Lentil, Gorgonzola And Chicory Salad

• 3.5 oz green lentils
• 2/3 cup walnuts
• 1/2 cup sherry or red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 head radicchio, leaves separated
• 2 heads chicory, leaves separated
• 6 oz baby plum tomatoes, halved
• 2/3 cup fresh flat-leaf parsley leaves
• 4 oz gorgonzola or other soft blue cheese, crumbled

1. Cook lentils in boiling water for 25 mins, or until tender. Rinse under cold running water until cool then drain.
2. Meanwhile, dry-toast nuts in a small frying pan over medium heat until lightly toasted. Transfer to a cutting board. Let cool slightly then chop roughly.
3. Whisk vinegar and oil in a large serving bowl and season to taste. Add radicchio, chicory, tomatoes, parsley and lentils and toss gently to combine. Sprinkle with walnuts and cheese to serve.

green lentils, walnuts, sherry, extra virgin olive oil, head radicchio, chicory, baby plum tomatoes, parsley, gorgonzola

Taken from recipes-plus.com/api/v2.0/recipes/36727 (may not work)