Grilled Radicchio Wedge Salad with Lentils, Honey & Spiced Walnuts

Ingredients

• 2  bay leaves 
• 0.5 cup honey 
• 1 cup puy lentils 
• 2 tablespoon olive oil 
• 4 servings pecorino cheese shaved to taste thin
• 0.3 teaspoon alpeppo pepper (or other type chili powder)
• 0.3 teaspoon pepper flakes red crushed
• 2 tablespoon red wine vinegar plus more for drizzling
• 4 servings salt & pepper as needed
• 0.5 cup walnuts 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• grill
• grill pan

Directions

1. Prepare the walnuts: Preheat oven to 325 degrees F. In a bowl combine, honey, alpeppo pepper, tumeric and ¼ teaspoon salt. Stir until well incorporated.
2. Pour half the honey mixture into a new bowl and set aside for the lentils.
3. Add the walnuts to the remaining honey and mix to coat the nuts well.
4. Spread the nuts onto a parchment lined baking sheet in as close to a single layer as possible.
5. Add the lentils to a medium saucepan, cover with about 2 inches of water, add the crushed red pepper flakes and bay leaves. Bring to a boil, then lower the heat and simmer uncovered 15-20 minutes, until tender but not yet mushy.
6. Heat the grill or grill pan to medium-high (indirect heat).
7. Cut the whole radicchio head into 8 wedges.
8. Brush the grates or the grill pan with a little olive oil. Grill, cut side down, about 3 minutes per side.
9. Remove from heat and sprinkle with a little salt & pepper to taste.Arrange 2 wedges per person on 4 plates. Set a large spoonful of lentils alongside the wedges.
10. Garnish with reserved nuts, shaved pecorino romano and a drizzle of vinegar.
11. Serve warm or at room temperature.