Winter Salad with Radicchio, Fennel and Crimson Grapes
Servings: 4 people
Ingredients
- 1/2 head radicchio, leaves separated and washed
- 1 small bulb of fennel, washed and thinly sliced I use a mandoline
- 1 cup crimson grapes
- a few sprigs of thyme, leaves removed
- handful walnuts
- 1/3 cup goat's cheese
- 4 slices pancetta, diced
- 1/4 cup verjuice
- 1/2 cup olive oil
- 1 tsp honey
Instructions
- Preheat the grill to 200°C. Line a tray with aluminium foil. Cook the diced pancetta until it's dark brown and crispy.
- Saute the crimson grapes in a shallow pan with the verjuice for a a few minutes until the skins start to split. Drain the grapes and reserve the verjuice for the dressing.
- To make the dressing, whisk the verjuice with the olive oil and honey and season with salt and pepper.
- Arrange the radicchio leaves on a flat plate.
- Scatter the sliced fennel, grapes, goat's cheese, walnuts, thyme and crispy pancetta on top of the leaves, then drizzle with the dressing. Serve immediately with crunchy bread on the side.
Notes
The grapes and the dressing can be prepared in advance.
The salad tastes best when served immediately.