Food & Cooking Recipes Appetizers Treviso Radicchio Salad with Walnut Vinaigrette 4.0 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2018 Print Share Share Tweet Pin Email Photo: GENTL & HYERS Servings: 6 Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like. Ingredients 8 thin slices pancetta (about 4 ounces) 3 heads Treviso radicchio (about 1 ½ pounds), quartered lengthwise ½ cup walnut oil 2 shallots, finely chopped ½ cup champagne vinegar ⅔ cup chopped walnuts, toasted ½ teaspoon coarse salt ¼ teaspoon pepper 2 ounces shaved young pecorino Toscano cheese Directions Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces. Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese. Print