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Roasted Grape + Radicchio Salad with Pickled Fennel, Gorgonzola + Walnuts

  • Author: Nicole Gaffney (
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35


Serves 4-6



For the Pickled Fennel

  • 1/2 small fennel bulb
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 teaspoons salt

For the Salad

  • 2 small heads radicchio
  • 1 small-medium bunch of red grapes (about 23 cups)
  • 34 tablespoons extra virgin olive oil for drizzling (eyeball it)
  • salt and pepper to taste
  • 1/2 cup walnut halves, toasted
  • 4 ounces gorgonzola dolce

For the Vinaigrette

  • 1 small shallot, minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • freshly cracked black pepper to taste
  • 1/4 cup extra virgin olive oil


  1. Preheat the oven to 425 degrees.
  2. Remove the core from the fennel, thinly slice, then place in a bowl. Bring the vinegar, water, sugar and salt up to boil in a medium saucepan. Pour over the fennel and set aside.
  3. Cut the radicchio in half, remove the core, then cut each half into thirds. Place them on a baking sheet along with the grapes, and coat with olive oil, salt and pepper. Roast for about 15-20 minutes, or until the grapes are wilted and the radicchio is slightly charred.
  4. To make the dressing, whisk together the shallots, mustard, honey vinegar salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
  5. Arrange the radicchio and grapes on a platter, then drizzle with dressing. Drain the fennel and arrange over top, then sprinkle with walnuts and crumbled gorgonzola. Serve warm.