Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (205 degrees C) and line two quarter sheet pans with parchment paper.
Step 2
Arrange grapes onto one of the parchment-lined sheet pans, drizzle grapes with olive oil and season with a pinch of salt.
Step 3
Arrange the thinly sliced
Fennel Bulb (1)
on the other parchment-lined sheet pan and drizzle with olive oil and season with a pinch of salt.
Step 4
Roast
Grapes (455 g)
and fennel in the oven.
Step 5
While the grapes and fennel roast start the white balsamic reduction. Add
White Wine Vinegar (120 mL)
,
Agave Syrup (60 mL)
, and
Fennel Seeds (2 g)
to a small saucepan and whisk to combine
Step 6
Cook over medium heat until the liquid comes to a simmer. Simmer for 10-15 minutes until reduced to about 1/3 cup. The mixture should be thickened and coat a spoon when adequately reduced. Pour the reduction into a small dish and reserve.
Step 7
Remove the grapes after 20-25 minutes. They should have started to release their juices and the skin will look wrinkly.
Step 8
Continue roasting the fennel for another 10 minutes, until it has softened and looks slightly caramelized.
Step 9
While the grapes and fennel cool, mix the
Vegan Ricotta Cheese (225 g)
and
Vegan Cream Cheese (225 g)
cheese together in a bowl until the mixture is well combined and smooth.
Step 10
Arrange the torn
Radicchio (1 head)
onto a large platter. Drizzle the radicchio with
Extra-Virgin Olive Oil (as needed)
. Add caramelized fennel over the top of the radicchio.
Step 11
Next, add dollops of the vegan burrata ricotta (you should have about 1/2 of the bowl leftover). Add the roasted grapes and
Castelvetrano Olives (65 g)
.
Step 12
Drizzle the finished salad with the fennel white balsamic reduction and garnish with
Coarse Salt (to taste)
.
