Candied Chestnut, blue cheese & fennel salad


Candied chestnuts

  • ¼ cup white sugar
  • 1 tbls unsalted butter
  • 150g cooked and peeled chestnuts, quartered


  • 1 bulb fennel, trimmed and halved lengthways (reserve fronds to serve)
  • 1 small radicchio, washed and leaves separated
  • 150g Gorgonzola or similar soft blue cheese, roughly crumbled
  • 2 oranges, peeled, all pith removed and sliced into segments
  • Extra virgin olive oil, to serve

Crusty bread


To make the candied chestnuts, heat a non-stick frypan over medium heat. Add sugar and butter and stir until butter melts. Add chestnuts and cook, stirring for 4-5 minutes until chestnuts are golden brown and evenly coated.

Transfer to a baking tray lined with baking paper. Separate chestnut pieces and leave to cool.

To make salad, using a V-slicer or sharp knife, very finely slice fennel. Arrange fennel, radicchio, Gorgonzola and oranges on a serving platter. Sprinkle with candied chestnuts and reserved fennel fronds.

Drizzle with extra virgin olive oil, season and serve with crusty bread.

Prep Time

15 mins + chestnut prep time

Cooking Time

7 mins