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
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.