Grilled Fennel, Goat Cheese & Strawberry Salad

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 12


  1. 2 heads radicchio, each cut into 4 wedges
  2. 2 bulbs fresh fennel (anise), sliced into 3/4-in. (2-cm) wedges with core attached
  3. 3/4 cup (175 mL) olive oil, divided
  4. 1/2 tsp (2 mL) each salt and pepper, divided
  5. 1 lb (500 g) strawberries, hulled and halved
  6. 3 tbsp (45 mL) balsamic vinegar
  7. 1 tsp (5 mL) Dijon mustard
  8. 2 tbsp (30 mL) chopped fennel fronds
  9. 1 tbsp (15 mL) chopped fresh chives or tarragon
  10. 1/2 cup (125 mL) Sensations by Compliments Original Goat Cheese,crumbled
  11. 4 large metal or soaked wooden skewers


  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. 
  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. 
  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. 

Tip: 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.