KALE, RADICCHIO, LENTIL, HONEYED WALNUTS AND PEAR SALAD

This salad is so delicious served as a first course or as part of a larger meal. It is delicious as leftovers as well. You can shred the kale, cook the lentils, make the dressing and cook the walnuts all a few days ahead.

INGREDIENTS

• ½ cup dry green or brown lentils
• 1 bunch kale, Lacinato, shredded
• 2 tbsp hazelnut, walnut or olive oil for massaging the kale
• ¼ -½ radicchio, shredded
• 1 pear, sliced thinly
• 1 ounce shaved pecorino or parmesan cheese

For the Walnuts

• ½ cup walnuts
• 2 tbsp honey
• pinch cayenne
• ⅛ tsp kosher salt
• 1 tsp water

Dressing

• 2 tbsp extra virgin olive oil
• 2 tbsp hazelnut or walnut oil
• 3 tbsp sherry vinegar
• 2 tsp honey
• ½ tsp kosher salt
• pepper to taste

DIRECTIONS

1. For the Walnuts: Preheat oven to 350˚F. On a parchment lined cookie sheet drizzle the walnuts with the honey, cayenne, salt and water. Toss to combine and bake for 12 minutes.
2. To Cook the Lentils: Bring a small pot of water to boil, add the lentils and cook for 15 minutes. Let cool.
3. Make the Dressing: Combine all the Dressing ingredients in a small jar and shake. Set aside.
4. In a large bowl, drizzle the oil over the shredded kale and massage it for 1 minute until the kale has softened. Mix in the radicchio, lentils and sliced pear and add all of the dressing, toss to combine. Transfer this mixture to a serving platter and distribute the walnuts all over the salad; do the same with the cheese.

Serves 6

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