- 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.
Tips
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.
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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