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Radicchio Salad with Pickled Grapes and Goat Cheese

Name: Radicchio Salad with Pickled Grapes and Goat Cheese
Ingredients: 1/2 cup unseasoned rice vinegar; 2 tablespoons sugar; 2 star anise pods; 1/2 teaspoon fennel seeds, chopped; 1/4 teaspoon crushed red pepper flakes; 2 teaspoons kosher salt, plus more; 3 tablespoons fresh orange juice, divided; 1 cup seedless black grapes, halved if large; 8 cups torn or sliced Treviso and/or Chioggia radicchio; 2 tablespoons olive oil; Freshly ground black pepper; 1/3 cup unsalted, roasted almonds, chopped; 2 ounces aged goat cheese, crumbled (about 1/3 cup)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 1/4 cup water in a medium bowl or glass jar; stir (or cover and shake) until sugar and salt dissolve. Add grapes and let sit at room temperature at least 30 minutes.
2.
Toss radicchio in a large bowl with oil, 3 tablespoons strained pickling liquid, and remaining 1 tablespoon orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.
3.
Grapes can be pickled 3 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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