RecipesPanela Grilled Peach and Radicchio Salad with Mozzarella and Walnuts
- Prep time
- Cook time
- Wash radicchio leaves and place in a large serving bowl
- Top with grilled panela peaches and scatter with toasted walnuts, torn mozzarella and basil leaves.
- Shake sherry vinegar and walnut oil together in a small jar and drizzle on the salad.
- Serve as a side or as a light lunch.