RecipesPanela Grilled Peach and Radicchio Salad with Mozzarella and Walnuts

  • Serves 2
  • Prep time 15
  • Cook time 6
  1. Wash radicchio leaves and place in a large serving bowl
  2. Top with grilled panela peaches and scatter with toasted walnuts, torn mozzarella and basil leaves.
  3. Shake sherry vinegar and walnut oil together in a small jar and drizzle on the salad.
  4. Serve as a side or as a light lunch.