Lentil, Gorgonzola And Chicory Salad - cooking recipe

Ingredients

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

Preparation

Cook lentils in boiling water for 25 mins, or until tender. Rinse under cold running water until cool then drain.
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.
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.