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An aerial view of a radicchio orange salad with fennel, goats cheese, chilli maple walnuts and FODMAP friendly faux pickled onion. The salad sits atop a white ceramic serving platter atop a stone backdrop bathed in sunlight. The shadows of a grassy thin leafed plant create a pattern on the stone to the top of the image

Radicchio orange salad with fennel, goats cheese and chilli maple walnuts

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Prep Time 15 minutes
Course Salad
Servings 4 people

Ingredients
  

For the dressing

  • 2 tablespoons (40ml) olive oil (or oil from marinated goats cheese)
  • 2 tablespoons (40ml) red wine or sherry vinegar
  • 1-2 tablespoons dijon mustard add to your tastes - I like it to be very mustardy
  • 1-2 tablespoons (20-40ml) maple syrup add according to your taste and how much mustard you add
  • Seasoning, to taste

For the maple chilli walnuts

  • 1/2 tablespoon (10ml) olive oil
  • 2 tablespoons (40ml) maple syrup
  • chilli flakes, to taste (I used Korean for mild chilli flavour and vibrant colour)
  • seasoning, to taste
  • 1/2 -3/4 cup walnuts (see notes)

For the salad:

  • 1 head radicchio, washed and torn or chopped
  • 2-3 large oranges
  • 1/2 head fennel, microplaned or finely sliced I use the stems and greenery for colour as well as the bulb itself
  • Meredith Marinated goat's cheese, to taste (see notes)
  • FODMAP friendly 'faux pickled onion', to taste (optional, see notes)

Instructions
 

To make the dressing:

  • Add the ingredients to a small jar with a tight lid. Add mustard and maple syrup conservatively, and build up according to your tastes. Add the seasoning and shake to emulsify. Once you're happy with the flavour, set aside.

To make the chilli maple walnuts

  • Add the oil, maple syrup, chilli flakes and seasoning to a saucepan over a low-medium heat. Once the maple syrup is bubbling, add the walnuts and stir to combine and completely coat. Cook for 1-2 minutes or until the liquid is mostly thickened and attached to the walnuts. Transfer the walnuts onto baking paper (they candy as they cool, making them difficult to remove from the saucepan) and set aside.

To make the salad:

  • Add the radicchio and fennel to your serving platter. Dress them with the dressing, tasting as you go. Keep in mind that the dressing makes a generous amount and isn't necessarily to be totally used up. How much you need will depend on how big your radicchio is and your preferred level of dressing on a salad.
  • Once you're happy with how the salad is dressed, add the remaining ingredients. Marinated goats cheese doesn't love to be tossed, so don't mess around too much. If you feel it is necessary, you can add a bit more dressing on the oranges. Serve! Leftovers keep nicely for a day or two in an airtight container in the fridge.

Notes

  • Remember that the dressing makes more than you might need. Don't feel like you have to use it up - it keeps well in the fridge and jazzes up salads, roast vegetables, sandwiches - the lot.
  • Feel free to add as many walnuts as you like/can handle. I have no issues with walnuts, so I add the full 3/4 cup. If you do have issues, use less. You might also need to use less maple syrup to candy them, if you plan to use a significantly smaller amount
  • Similarly - use as much goats cheese as works for you. 
  • I love adding my FODMAP friendly faux pickled onions for a bit of extra flavour and colour. They are totally optional, of course, but a fun addition.
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