Ingredients
Units
Scale
FOR THE SALAD:
- 1 lb. grapes (I recommend a dark type of grape)
- 1 large fennel bulb, sliced in thin wedges (tough core removed from each wedge, while still leaving wedge intact)
- 1 head of radicchio, leaves separated & torn into bite size pieces
- 1/2 cup castelvetrano olives, pitted & torn into pieces
FOR THE VEGAN BURRATA RICOTTA:
- 8 oz. vegan cream cheese
- 8 oz. vegan ricotta
- extra virgin olive oil
- flaky salt
FOR THE FENNEL WHITE BALSAMIC REDUCTION:
- 1/2 cup white wine vinegar
- 1/4 cup agave (substitute honey if not vegan)
- 1 tsp slightly crushed fennel seeds
Instructions
- Pre-heat oven to 400°F & line two quarter sheet pans with parchment paper
- Arrange grapes onto one of the parchment lined sheet pans, drizzle grapes with olive oil & season with a pinch of salt.
- Arrange thinly sliced fennel slices on the other parchment lined sheet pan, drizzle fennel with olive oil & season with a pinch of salt.
- Roast grapes & fennel in the oven.
- While the grapes & fennel roast start the white balsamic reduction. Add white vinegar, agave & fennel seeds to a small saucepan & whisk to combine
- Cook over medium heat until the liquid comes to a simmer. Simmer for 10-15 minutes until reduced to about 1/3 up. The mixture should be thickened and coat a spoon when adequately reduced. Pour the reduction into a small dish and reserve.
- Remove the grapes after 20-25 minutes. They should have started to release their juices and the skin will look wrinkly.
- Continue roasting the fennel for another 10 minutes, until it has softened and looks slightly caramelized.
- While the grapes and fennel cool, mix the vegan ricotta & vegan cream cheese together in a bowl until the mixture is well combined and smooth.
- Arrange the torn radicchio onto a large platter. Drizzle the radicchio with extra virgin olive oil. Add caramelized fennel over the top of the radicchio.
- Next, add dollops of the vegan burrata ricotta (you should have about 1/2 of the bowl left over). Add the roasted grapes & olives.
- Drizzle the finished salad with the fennel white balsamic reduction & garnish with flaky salt.
Notes
*I like to roast the grapes while they are still attached to the vine. It is very easy to remove them from the vine after they are roasted. You can serve them still attached to the vine for a beautiful presentation, you & those you serve will just have to slip them off of the vine with their fork before diving in to eat!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
