Warm Farro Salad | With Radicchio, Pear & Gorgonzola

Rinse the spelt thoroughly under cold water in a fine mesh sieve. Gently simmer in a pot with plenty of boiling salted water for about 20 minutes until cooked through but still pleasantly al dente. Drain, let steam off briefly, and allow to cool to room temperature.

Roughly chop the walnuts and toast them in a non-stick pan without fat over medium heat until wonderfully fragrant and nutty. Immediately transfer to a plate and set aside.

Clean the radicchio, cut out the core in a wedge shape, and slice the leaves into bite-sized strips. Heat 1 tbsp of olive oil in the pan and sauté the radicchio over medium-high heat for about 2 minutes until slightly wilted but still crisp. Season with a pinch of salt and remove from the pan.