"Roasted radicchio and Roquefort panzanella salad. Radicchio and onions are drizzled with olive oil and roasted in the oven until the edges brown and they become slightly caramelized. They are then tossed with toasted walnuts, parsley, fresh mint, and torn homemade croutons and drizzled with a balsamic vinaigrette. Bits of creamy tangy cheese provide a lovely contrast. This winter salad was my lunch today and it would be fantastic served alongside a good roast. Another winner from Salt, Fat, Acid, Heat by @ciaosamin and this is for my #rainydaybitescookbookclub. Hope you are having a nice Sunday! Been a busy last couple of days here with loads of running around. Anyone else feeling like the days are flying by? . . . #saltfatacidheat #cookbook #cookbookclub #eater #huffposttaste #food52 #f52grams #feedfeed #onmytable #foodstyling #foodphotography #foodwinewomen #buzzfeedfood #myopenkitchen #cookit #realsimple #forkyeah #mywilliamssonoma #myamazonkitchen #entertaining #shareyourtable #bhgfood #panzanella #radicchio #vegetarianfood #thenewhealthy #eattheworld #salad"