Candied Chestnut, blue cheese & fennel salad

Serves: 4
Prep Time: 15 min
Cook Time: 7min

Ingredients

Candied chestnuts

• ¼ cup white sugar
• 1 tbls unsalted butter
• 150g cooked and peeled chestnuts, quartered (Purchase here)

Salad

• 1 bulb fennel, trimmed and halved lengthways (reserve fronds to serve)
• 1 small radicchio, washed and leaves separated
• 150g Gorgonzola or similar soft blue cheese, roughly crumbled
• 2 oranges, peeled, all pith removed and sliced into segments
• Extra virgin olive oil, to serve

Crusty bread

Method

To make the candied chestnuts:

1. Heat a non-stick frypan over medium heat. Add sugar and butter and stir until butter melts.
2. Add chestnuts and cook, stirring for 4-5 minutes until chestnuts are golden brown and evenly coated.
3. Transfer to a baking tray lined with baking paper. Separate chestnut pieces and leave to cool.

To make salad:

1. Using a V-slicer or sharp knife, very finely slice fennel. Arrange fennel, radicchio, Gorgonzola and oranges on a serving platter.
2. Sprinkle with candied chestnuts and reserved fennel fronds.
3. Drizzle with extra virgin olive oil, season and serve with crusty bread.

Recipe and Image Credits: Chestnuts Australia