Grilled Fennel, Goat Cheese & Strawberry Salad

  • Prep Time 15 min
  • Total Time 30 min
  • Serves: 12

Ingredients

  • 2 heads radicchio, each cut into 4 wedges
  • 2 bulbs fresh fennel (anise), sliced into 3/4-in. (2-cm)
    wedges with core attached
  • 3/4 cup olive oil, divided 175 mL
  • 1/2 tsp each salt and pepper, divided 2 mL
  • 1 lb strawberries, hulled and halved 500 g
  • 3 tbsp balsamic vinegar 45 mL
  • 1 tsp Dijon mustard 5 mL
  • 2 tbsp chopped fennel fronds 30 mL
  • 1 tbsp chopped fresh chives or tarragon 15 mL
  • 1/2 cup Sensations by Compliments Original Goat Cheese,crumbled 125 mL
  • 4 large metal or soaked wooden skewers

Directions

  • Step 1

    Thread radicchio wedges onto skewers. Brush radicchio and fennel wedges with 1/2 cup (125 mL) olive oil. Season with 1/4 tsp (1 mL) each salt and pepper.

  • Step 2

    Place fennel on grill preheated to medium-high 8 to 10 min., turning frequently, until fennel is tender and charred. Remove from grill. Meanwhile, grill radicchio skewers 2 to 3 min., turning occasionally, until tender and lightly charred.

  • Step 3

    Arrange radicchio, fennel and strawberries on serving platter. In small bowl, whisk remaining 1/4 cup (60 mL) olive oil with balsamic vinegar, Dijon mustard, fennel fronds, chives or tarragon and remaining 1/4 tsp (1 mL) each salt and pepper. Drizzle dressing over radicchio, fennel and strawberries. Garnish with goat cheese. Serve warm or at room temperature.

Tip

To slice fennel bulb without it rolling, use a sharp knife to cut off a small slice off the bulb to create a flat surface. Place fennel flat-side down on a cutting board and cut the bulb in half lengthwise, then each half into quarters.

Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe):
  • Calories 160
  • Fat 15 g
  • Saturated Fat 2.5 g
  • Carbs 7 g
  • Sugar 3 g
  • Protein 2 g
  • Cholesterol 5 mg
  • Fibre 2 g
  • Sodium 150 mg