This simple salad is crisp, simple, delicious and highlights fall and winter produce. The bitter greens are beautifully complemented by the brightness of the apple, the sweetness of the pecans and the rich creamy umami of Fennel Blue. Change out the type of nut or substitute a different green (endive and arugula are great choices) to make it your own.
Serves 8-10
2 tablespoons olive oil plus more to drizzle
1 cup raw pecans, chopped
1 tablespoon fennel seeds
2 tablespoons honey
2 crisp, tart apples, such as granny smith, thinly sliced
1 large fennel bulb, thinly sliced lengthwise
2–3 cups radicchio, washed and dried, leaves whole
¼ cup chopped chives
2 tablespoons apple cider vinegar
3 oz Point Reyes Fennel Blue, crumbled
Salt & pepper
Heat olive oil and pecans in a small skillet over low-medium heat. Toast, stirring frequently, until pecans are toasted, about 2 minutes. Add fennel seeds and a pinch of salt and pepper. Continue cooking, stirring often, until the nuts are golden brown and toasted evenly, 4–5 minutes. Turn off heat, add honey and stir to combine. Remove nuts from pan and set aside.
Place the apples and fennel in a large bowl. Toss with vinegar and a large pinch of salt and pepper. Place radicchio on serving platter. Drizzle with a little olive oil and season with salt and pepper. Top with the fennel and apple, drizzling any vinegar left in the bottom of the bowl over the top. Top with chives, Fennel Blue and pecans.
Serve immediately.
