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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