This is a tasty salad to have in your repertoire for the winter months. Bulb fennel has a distinctive, sweet aniseed flavour that works well with bitter witlof and refreshing crisp apple. A creamy blue cheese dressing is the perfect partner.
Heat a small non-stick frying pan over high heat. Add the hazelnuts and toast, stirring frequently, for 2 minutes, until fragrant. Immediately tip the hazelnuts out onto a clean tea towel and rub them to remove the papery skins. Coarsely chop the nuts and set aside.
To make the dressing, combine the blue cheese and water in a large bowl and mash to a smooth paste using the back of a spoon. Stir in the yogurt to make a thick, fairly smooth dressing. Season with freshly ground black pepper.
Stir the fennel and witlof into the dressing. Core and thinly slice the apples, then add to the bowl. Gently toss to coat with the dressing. Fold in the hazelnuts.
Arrange the radicchio leaves on four plates. Top with the salad and sprinkle with the chives. Serve at once.
Tip: You can toss the hazelnuts beforehand and store them in an airtight container. Prepare the dressing several hours in advance and refrigerate it until you are ready to assemble the salad.
Per serving: 158 calories, 6 g protein, 9 g fat (3 g saturated fat), 14 g carbohydrate (12 g sugars), 4 g fibre, 183 mg sodium