Fennel, Pink Grapefruit and candied Walnut Salad

A classic fennel salad, kicked up a notch with some beautiful candied walnuts



For the dressing:

2 tablespoons pink grapefruit juice

5 tablespoons walnut oil

salt flakes, ground black pepper

For the salad:

8 leaves raddichio

6 leaves witlof

½ lg fennel bulb, finely shaved

2 Pink (ruby) Grapefruit, peeled and sliced into rounds

10 walnuts

¼ cup maple syrup

1 handful mint, roughly torn


  • Coat walnuts in maple syrup and then spread them evenly on a baking tray lined with baking paper. Bake in a moderate oven for 20 minutes or until walnuts are crisp.
  • Combine pink grapefruit juice and walnut oil in a small bowl. Season.
  • Once cooked, take out the walnuts and allow to cool
  • Arrange salad ingredients on a large serving and drizzle with dressing.