Fennel, Radicchio and Endive Salad with Dijon Vinaigrette
Serving Size:4|Prep Time:20minutes|Cook Time:5minutes

  1. Put all ingredients in a jar with a lid. Put on lid and shake to combine.
  1. Cut stalks from the bulb and set aside.
  2. Remove fronds from the stalks and set aside.
  3. Cut fennel bulb in half and slice thinly.
  4. Thinly slice stalks.
  5. Thinly slice or shred radicchio.
  6. Cut endive heads in half lengthwise and then crosswise into slices.
  7. Place sliced fennel, fennel fronds, radicchio, and endive in a large bowl. Add nuts and cheese. Pour on dressing and toss to combine.
Chef’s Narrative
Fresh fennel is the star in this simple, delicious salad – its subtle, sweet licorice taste, feathery fronds and crunchy bulb add layers of texture and flavor. Vinaigrette can easily be doubled, store in a sealed container in the fridge for up to 3 days, bring to room temperature before using.
Recipe Substitutions
Pine nuts are great subs for the walnuts. If you prefer a milder cheese, sub goat cheese or feta crumbles for the Gorgonzola
  • 1/2cupolive oil
  • 3tablespoonsred wine vinegar
  • 1clovegarlicpeeled and minced or pressed
  • 1teaspoonDijon mustard
  • 1/4teaspoonkosher salt
  • 1/4teaspoonfreshly ground black pepper
  • 1bulbfresh fennelwith stalks and fronds
  • 1small headradicchio
  • 4headsendive
  • 1/4cupwalnutstoasted and chopped
  • 1/2cupgorgonzola cheese crumbles

AllergensMilk, tree nuts