Fennel, Radicchio & Green Apple Salad w/ Roasted Grapes, Walnuts, and Dill Vinaigrette

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Fennel, Radicchio & Green Apple Salad w/ Roasted Grapes, Walnuts, and Dill Vinaigrette

1 fennel bulb
1 radicchio head
1 green apple
2 cups of red seedless grapes
2 oz light blue cheese

Vinaigrette:
1 tbsp lemon juice
1 tbsp vegetable oil
1.5 tbsp olive oil
1 tsp Dijon
1 tsp honey
1 garlic clove (pureed)
5 sprigs of fresh dill
salt & fresh cracked black pepper

1. Preheat oven to 425F. Toss grapes in 2 tsp of olive oil, season and roast for 4 minutes. Remove and allow to cool.
2. Combine all ingredients for the vinaigrette except for the oil and dill. Once ingredients are combined slowly whisk in the oil (emulsify) to achieve your perfect vinaigrette, then finely chop your dill and fold in.

3. Remove outer leaves of fennel and cut bulb into long strips, add to a mixing bowl. Do the same with the radicchio and cut green apple in to matchsticks.

4. Add walnuts to the bowl and lightly dress and taste for seasoning. Arrange the salad in a serving bowl and crumble blue cheese on top.