bulbs fresh fennel (anise), sliced into 3/4-in. (2-cm) wedges with core attached
olive oil, divided
each salt and pepper, divided
strawberries, hulled and halved
chopped fennel fronds
chopped fresh chives or tarragon
Sensations by Compliments Original Goat Cheese,crumbled
large metal or soaked wooden skewers
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.
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.
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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