RADICCHIO SALAD WITH PICKLED GRAPES AND GOAT CHEESE

Radicchio Salad with Pickled Grapes and Goat Cheese image

Provided by Chris Morocco

Time 45m

Yield 4 Servings

Number Of Ingredients 13

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)

Steps:

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.
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.
Grapes can be pickled 3 days ahead. Cover and chill.