Grilled Fennel, Goat Cheese & Strawberry Salad
Prep Time
Serves
Cooking Mode
2 heads radicchio, each cut into 4 wedges
2 bulbs fresh fennel (anise), sliced into 3/4-in. (2-cm)
wedges with core attached¾ cup olive oil, divided
½ tsp each salt and pepper, divided
1 lb strawberries, hulled and halved
3 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tbsp chopped fennel fronds
1 tbsp chopped fresh chives or tarragon
½ cup Sensations by Compliments Original Goat Cheese,crumbled
4 large metal or soaked wooden skewers
2 heads radicchio, each cut into 4 wedges
2 bulbs fresh fennel (anise), sliced into 3/4-in. (2-cm)
wedges with core attached¾ cup olive oil, divided
½ tsp each salt and pepper, divided
1 lb strawberries, hulled and halved
3 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tbsp chopped fennel fronds
1 tbsp chopped fresh chives or tarragon
½ cup Sensations by Compliments Original Goat Cheese,crumbled
4 large metal or soaked wooden skewers
Directions
1Thread 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.
2Place 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.
3Arrange 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
