Name: Kale & Lentil Salad with Pear and Roasted Walnuts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: ½ cup lentils (dry, green or brown ); 1 bunch kale (Lacinato, shredded); 2 tbsp hazelnuts (walnut or olive oil for massaging the kale); ¼ -½ radicchio (shredded); 1 pear (sliced thinly); 1 ounce parmesan cheese (shaved ); ½ cup walnuts; 2 tbsp honey; pinch cayenne powder; ⅛ tsp salt; 1 tsp water; 2 tbsp olive oil; 2 tbsp hazelnut oil (or walnut oil); 3 tbsp sherry vinegar; 2 tsp honey; ½ tsp salt; 1 pinch pepper (ground, or to taste)

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.
½ cup walnuts, 2 tbsp honey, pinch cayenne powder, ⅛ tsp salt, 1 tsp water
Bring a small pot of water to boil, add the lentils and cook for 15 minutes. Let cool.
½ cup lentils
To a small jar, combine the olive oil, hazelnut or walnut oil, sherry vinegar, honey, salt, and pepper. Shake and set aside.
2 tbsp olive oil, 2 tbsp hazelnut oil, 3 tbsp sherry vinegar, 2 tsp honey, ½ tsp salt, 1 pinch pepper
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.
1 bunch kale, 2 tbsp hazelnuts, ¼ -½ radicchio, 1 pear, 1 ounce parmesan cheese

Kale & Lentil Salad with Pear and Roasted Walnuts

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