1 jar of Goats cheese in oil (keep the oil for your dressing)
Heat up your BBQ or griddle pan so it’s nice and hot.
Quarter and/or half your radicchio, cover them in a generous amount of olive oil on both sides, season with Salt and Pepper and then place them on the grill. Turning regularly but making sure to get nice grill marks on each side of the radicchio.
Take a few handfuls of your craisins and add them to a small bowl filled with ocean spray cranberry juice to rehydrate them, making them plump and juicy. Soak them until you’re ready to plate up.
Whisk honey, the goats cheese oil and 100ml of Cranberry juice in a small bowl, emulsifying to make a delicious pink dressing to go over your salad.
Take your grilled radicchio and place them on your serving plate, top with your soaked craisins and fresh pomegranate jewels, dollop your goat cheese around the plate.
Spoon your dressing over the top.
Garnish with sliced chives and it’s ready to be served.
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