Ingredients
Method
1.In a medium saucepan of boiling water, cook lentils for25 minutes until tender. Drain. Rinse under cold water, then drain well.
2.In a small frying pan, stir nuts on medium until lightly toasted. Transfer to a chopping board, then cool slightly. Chop coarsely.
3.In a large serving bowl, whisk vinegar and oil together. Season to taste. Add radicchio, witlof, tomatoes, parsley and lentils. Toss gently to combine.
4.Serve salad topped with nuts and crumbled gorgonzola.
