Radicchio and Mozzarella Salad with Honey Walnuts
Serves 4
Ingredients
1 tbsp extra virgin olive oil
1 tbsp honey
½ cup walnuts
1 head radicchio, torn
200g buffalo mozzarella, torn
½ bunch basil leaves
½ bunch dill leaves
Vinaigrette
2.5 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp honey
1 shallot, finely diced
Pinch of salt and black pepper, to taste
Method
- Line a baking tray with parchment paper and set aside. Heat 1 tbsp of olive oil, 1 tbsp of honey and walnuts in a pan over medium heat and cook until golden and toasted, about 5 minutes. Pour onto the lined baking tray and separate. Set aside to cool for 10 minutes.
- For the vinaigrette, combine all ingredients in a small jar and shake well.
- To assemble, arrange the torn radicchio leaves on a platter and top with the torn mozzarella, basil, dill and honey walnuts. Pour over the dressing and gently toss to combine. Season with more salt and pepper as needed, then serve.
