Waldorf Salad with Steel-Cut Oats

• 1 cup steel-cut oats, rinsed and drained
• 1 cup water
• 1 teaspoon kosher salt, divided
• 2/3 cup coarsely chopped walnuts 
• 1 1/2 teaspoons honey
• 1/8 teaspoon ground red pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups diced Granny Smith apple (about 1 large)
• 1 1/2 cups torn radicchio
• 1 1/2 cups seedless red grapes, halved 
• 1/2 cup (2 ounces) crumbled blue cheese

Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.

Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.

Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.

Serves 4; 410 calories.

VERDICT:  I used wheatberries instead of oats, Braeburns instead of Granny Smiths, and feta instead of blue cheese.  Given all the substitutions, I'm not sure I can truly judge the recipe, but my rendition was not so good.  The only really good bites were the walnut ones, and even those were a little too heavy on the red pepper for my taste.  Toss.