Ingredients
1 medium bulb fennel
1/2 radicchio lettuce, base trimmed, rinsed
250g cooked baby beetroot, cut into wedges
250g cherries, pitted, halved
100g marinated goat’s cheese or Danish feta, crumbled
1/4 cup toasted pine nuts
1 tbsp chopped chives
Red wine vinaigrette
1/4 cup olive oil
2 tbsp red wine vinegar
2 tsp honey
Salt and cracked black pepper
Method
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Reserve fennel fronds and roughly chop. Trim both ends of fennel and discard outer leaves. Cut bulb in half then use a mandolin to thinly slice. Place slices in a bowl of iced water for 15 minutes.
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Discard coarse outer green leaves of radicchio. Thickly slice radicchio and place in iced water with fennel.
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Meanwhile, to make red wine vinaigrette, place all ingredients in a small bowl and whisk until combined.
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Drain fennel and radicchio in a salad spinner and arrange in a large shallow serving bowl. Arrange beetroot wedges and cherries among leaves. Sprinkle with crumbled goat’s cheese, pine nuts, reserved fronds and chives. Spoon over vinaigrette and serve.
