Fennel and Radicchio Salad with Oranges, Walnuts & Roquefort

Serves 2

A recipe by Eva Mörwald

For a long time, Eva Mörwald couldn't stand fennel. But suddenly, she discovered this fine, super healthy vegetable. Since then, fennel has been used practically everywhere, both raw and cooked, and also in the form of fennel seeds.

CARAMELIZED WALNUTS
1 tbsp brown sugar
2 tbsp walnuts
1 pinch of cayenne pepper

1/2 fennel bulb
1 orange
200 g radicchio, preferably mixed (Treviso, Tradivo, Castelfranco and/or Chioggia)
100 g Roquefort

DRESSING
1 tbsp raspberry vinegar
1 tsp honey
1 tsp Dijon mustard
Juice of 1 orange
4 tbsp olive oil
Salt, pepper

Melt brown sugar in a pan, toss walnuts with cayenne pepper in it, and spread on a baking sheet. Once cooled, break into coarse pieces.

Shave or cut the fennel into fine strips. Peel the orange skin along with the thin white pith. Cut out orange segments, collecting the juice. Tear the radicchio into bite-sized pieces.

Mix all ingredients for the dressing well. Combine radicchio, fennel strips, and orange segments with their juice and marinate. Sprinkle with walnuts and Roquefort crumbles.