Sunday Supper - Lentils and Radicchio with Honey-Glazed Walnuts

For lunch this week I decided to try this vegetarian salad spiced with some Middle Eastern flavors. The freshness of the herbs with the bitter radicchio, sweet honey and salty pecorino create the perfect balance of layered flavors. The lentils and walnuts round out the tastes and textures as well as adding a punch of protein.

1. Cook 1 and 1/4 cups green lentils with 2 bay leaves.

2. Combine 1/4 cup honey, 1/4 tsp red pepper flakes, 1/2 tsp ground turmeric, and a heavy pinch of salt. Stir well and add 1 tsp water to create a thick paste. Add 1 cup walnuts to honey paste and spread on a baking sheet at 300 for 15 minutes.

3. Drain lentils and return to the pan. Discard the bay leaves. Add 1/4 cup olive oil, 1/4 cup honey, and 3 tbsp red wine vinegar to the warm lentils. Stir until incorporated. Season with salt and pepper.

4. Pour 1/4 cup olive oil into a pan. While the oil is heating, cut 1 head of radicchio into 8 wedges. Place in oil and sprinkle with salt. Cook wedges for 1 minute on each side.

5. Add lentils, walnuts, shaved pecorino sardo, and chopped dill, parsley, and basil to radicchio. Mix gently.