Roasted Radicchio Wedge Salad - alive magazine

Ingredients

• 1/3 cup (80 mL) walnut halves
• 2 small heads radicchio, halved and tough core sliced away (see tip)
• 1 tsp (5 mL) grapeseed oil or sunflower oil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1/3 cup (80 mL) balsamic vinegar
• 2 tsp (10 mL) honey
• 1/4 tsp (1 mL) crushed red pepper flakes
• 1/3 cup (80 mL) crumbled mild blue cheese, such as gorgonzola or Danish blue
• 1/4 cup (60 mL) parsley