Goats cheese, radicchio and walnut vinaigrette

Name: Goats cheese, radicchio and walnut vinaigrette
Yield: 4
Ingredients: 1 radicchio, halved, leaves separated; 200g soft goat’s cheese (Monty used Holy Goat La Luna Goat’s Cheese), sliced; Bronze fennel fronds (Monty used Newcastle Greens Bronze Fennel Fronds – substitute green fennel fronds or dill), to serve; 2 tsp Dijon mustard; 30.00 ml sherry vinegar; 40.00 ml roasted, chopped walnuts (Monty used Otway Walnuts), plus extra roasted to serve; 30.00 ml walnut oil; 80ml olive oil; 2 tsp caster sugar; 100ml red wine; 60ml red wine vinegar; 30.00 ml caster sugar; 1 large beetroot (Monty used Timbarra Farm Beetroot), peeled, cut into long, thin matchsticks

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by Monty Koludrovic

Aug 11, 2018

“This salad is a winner and something you can throw together in one minute. The beetroot and vinaigrette will keep in the fridge for ages, so feel free to make extra – you won’t regret it. I like to plate it up individually, as it looks stunning with the contrasting colours and glossy vinaigrette, but it’s equally at home on your shared spread. Food like this is simple; it allows the produce to shine. And don’t feel restricted – if you get your hands on some stellar rocket, replace it for the radicchio, or if you want it punchy, add some lime juice and torn herbs” - Monty Koludrovic.

1 radicchio, halved, leaves separated
200g soft goat’s cheese (Monty used Holy Goat La Luna Goat’s Cheese), sliced
Bronze fennel fronds (Monty used Newcastle Greens Bronze Fennel Fronds – substitute green fennel fronds or dill), to serve

Walnut vinaigrette

2 tsp Dijon mustard
1 1/2 tbs sherry vinegar
2 tbs roasted, chopped walnuts (Monty used Otway Walnuts), plus extra roasted to serve
1 1/2 tbs walnut oil
1/3 cup (80ml) extra virgin olive oil
2 tsp caster sugar

Pickled beetroot

100ml red wine
1/4 cup (60ml) red wine vinegar
1 1/2 tbs caster sugar
1 large beetroot (Monty used Timbarra Farm Beetroot), peeled, cut into long, thin matchsticks

Method

1.

For the pickled beetroot, combine 2 cups (500ml) water, wine, vinegar, sugar and 1/2 tsp salt flakes in a saucepan over high heat. Bring to a simmer, then set aside to cool completely. Place beetroot in a bowl, add wine mixture, cover and chill for 3 hours or overnight to pickle.
2.

For the walnut vinaigrette, whisk all ingredients in a bowl until well combined.
3.

To assemble, divide radicchio, goat’s cheese and drained pickled beetroot among serving plates and drizzle with some walnut vinaigrette. Scatter with extra walnuts and fennel fronds, and serve with remaining walnut vinaigrette.