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RADICCHIO WITH CABERNET, HONEYED WALNUTS AND BLUE CHEESE

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RADICCHIO WITH CABERNET, HONEYED WALNUTS AND BLUE CHEESE

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Ingredients

Adjust Servings:
1 head radicchio lettuce
25 sprigs watercress
1/2 cup walnuts
2 tablespoons honey
100 grams blue cheese
20 black cabernet grapes or comparable variety, cut in half, seeded
2 teaspoons Dijon Mustard
1 cup balsamic vinegar
extra virgin olive oil
sea salt flakes
freshly ground black pepper
Features:
    Cuisine:
      • Serves 4
      • Medium

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      Paul Hegeman

      Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

      Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

      He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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