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🍽️ Crunchy radicchio salad with cheddar and marinated fruits

358 kcal · 15 min · 4 servings

Ingredients

• 200 g seedless blue grapes
• 100 g blueberries
• 10 g ginger
• 1 clove garlic
• 1 small cinnamon stick
• 50 g birch sugar
• 3 tbsp white wine vinegar
• 150 ml apple juice
• 0.5 organic orange (zest)
• 1 tsp mustard seeds
• 1 radicchio
• 120 g cheddar (50% fat in dry matter)
• 1 tbsp lemon juice
• salt
• pepper
• 2 tbsp rapeseed oil
• 45 g walnut kernels (3 tbsp)
• 1 box cress

Instructions

1. 1. Wash the grapes and blueberries thoroughly.
2. 2. Halve the grapes and add them to a large jar (500 ml) along with the whole blueberries.
3. 3. Peel the ginger and slice it into thin rounds.
4. 4. Peel the garlic cloves and halve them if they are very large.
5. 5. Break the cinnamon stick into small pieces.
6. 6. Combine sugar, 75 ml of water, and vinegar in a pot.
7. 7. Bring the liquid to a boil.
8. 8. Add the juice, ginger slices, garlic, cinnamon pieces, orange peel, and mustard seeds.
9. 9. Let the mixture boil again briefly.
10. 10. Remove the pot from the heat.
11. 11. Pour the hot liquid directly over the fruits in the jar.
12. 12. Seal the jar airtight.
13. 13. Let the fruits marinate in the refrigerator or a cool cellar for at least 2 days.
14. 14. Drain the fruits after the marinating time.
15. 15. Reserve 4 tablespoons of the marinade liquid (syrup) for the dressing.
16. 16. Remove the outer leaves of the radicchio and wash the head.
17. 17. Spin-dry the radicchio.
18. 18. Cut the cheddar into small cubes.
19. 19. Fill the radicchio leaves with the cheddar cubes and arrange them on plates.
20. 20. Top the salad with the marinated fruits.
21. 21. Pour the reserved marinade liquid into a bowl.
22. 22. Add lemon juice, salt, and pepper and adjust the seasoning.
23. 23. Whisk the oil into the liquid until well combined.
24. 24. Drizzle the finished dressing over the salad and cheese.
25. 25. Chop the walnuts coarsely.
26. 26. Cut fresh cress from the garden bed.
27. 27. Sprinkle the walnuts and cress over the finished salad.

Nutrition per serving

• kcal: 358
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 29 g