Radicchio and Beet Noodle Salad

• 2 tbsp lemon juice, freshly squeezed
• 1 tsp sugar
• ½ tsp kosher salt
• ¼ tsp freshly ground pepper
• ½ c loosely packed parsley leaves, chopped
• ¼ c extra virgin olive oil
• 1 pkg beet noodles (about ½ lb)
• 1 small head radicchio, leaves separated
• 2 oz goat cheese, crumbled
• ¼ c chopped walnuts

Whisk together lemon juice, sugar, salt, pepper and parsley in a large mixing bowl. Add oil in a slow steady stream, whisking constantly to incorporate. Add beet noodles and toss to coat. Cover and chill for 1-4 hours.

Add radicchio leaves and toss to combine. To serve, arrange beet and radicchio mixture on platter and top with goat cheese and walnuts.