Candied Chestnut, Blue Cheese and Fennel Salad
white Wine Vinegar
cooked and peeled and quartered
trimmed and halved lengthways (reserve fronds to serve)
washed and leaves separated
or similar Soft Blue Cheese, roughly crumbled
peeled, all pith removed and sliced into segments
Water or 2 litres Vegetable Stock
To make the candied chestnuts, heat a non-stick fry pan over medium heat.
Add sugar and butter and stir until butter melts.
Add chestnuts and cook, stirring for 4 or 5 minutes until chestnuts are golden brown and evenly coated.
Transfer to a baking tray lined with baking paper.
Separate chestnut pieces and leave to cool.
To make the salad, using a V-slicer or sharp knife, very finely slice fennel.
Arrange fennel, radicchio, gorgonzola and oranges on a serving platter.
Sprinkle with candied chestnuts and reserved fennel fronds.
Drizzle with extra virgin olive oil, season and serve with crusty bread.
Recipe courtesy of Chestnuts Australia.