Radicchio and Fennel Salad

This salad is a riot of colors and textures, with the bitter radicchio and sweet fennel playing off each other perfectly. The walnuts add a bit of crunch, the goat cheese a bit of creaminess, and the dates a bit of sweetness. The orange segments add a bit of brightness, and the balsamic vinegar dressing ties it all together.

I first had this salad at a restaurant in Venice, and I was immediately smitten. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making it ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 head of radicchio, thinly sliced
• 1 fennel bulb, thinly sliced
• 1/2 cup chopped walnuts
• 1/2 cup crumbled goat cheese
• 1/2 cup pitted and chopped dates
• 1/2 cup orange segments
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the radicchio, fennel, walnuts, goat cheese, dates, and orange segments.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

Why It Works

• The combination of bitter and sweet flavors is always a winner.
• The different textures of the radicchio, fennel, walnuts, and goat cheese keep things interesting.
• The orange segments add a bit of brightness and acidity, which helps to balance out the richness of the goat cheese and walnuts.
• The balsamic vinegar dressing is the perfect finishing touch, adding a bit of sweetness and acidity.