Prep:  15 minutes + chestnut prep time
Cook:  7 minutes
Serves:  4
Average: 4 (3 votes)
Difficulty:
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Saved:
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This easy fennel salad recipe with blue cheese is the ultimate salad for party entertaining. Top your salad with candied chestnuts for crunch. This fennel salad is a great recipe for Mother's Day lunch.

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Candied Chestnut, Blue Cheese and Fennel Salad
Ingredients:
Chestnuts
Salad
Method:
Chestnuts
  1. Preheat oven to 200°C (180°C fan-forced)
  2. Cut a shallow cross into the flat side of each chestnut shell, this prevents the nut from overheating and bursting while cooking
  3. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
  4. Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
  5. Heat a non-stick fry pan over medium heat, add cooked, peeled and quartered chestnuts, sugar and butter. Cook for 5 minutes, stirring frequently so your mixture doesn't burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and chestnuts are coated
  6. Transfer immediately onto a sheet of baking paper and separate nuts away using two spatulas before they cool
Salad
  1. To make salad, using a V-slicer or sharp knife, very finely slice fennel. Arrange fennel, radicchio, gorgonzola and oranges on a serving platter
  2. Sprinkle with candied chestnuts and reserved fennel fronds. Drizzle with extra virgin olive oil, season and serve with crusty bread
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