- Prep Time
- 15 mins
- Total Time
- 30 mins
- 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
Method
- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/12 of the recipe):
- Calories:
- 160
- Fat:
- 15 g
- Saturated Fat:
- 2 g
- Carbs:
- 7 g
- Fibre:
- 2 g
- Sugar:
- 3 g
- Cholesterol:
- 5 mg
- Protein:
- 2 g
- Sodium:
- 150 mg