Radicchio salad with cheddar and pickled fruits

Ingredients

• 200 g seedless blue grapes
• 100 g blueberries
• 10 g ginger
• 1 clove garlic
• 1 small cinnamon stick
• 50 g birch sugar
• 3 tbsp white wine vinegar
• 150 ml apple juice
• 0.5 organic orange (zest)
• 1 tsp mustard seeds
• 1 radicchio
• 120 g cheddar (50% fat in whole milk)
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 45 g walnut kernels (3 tbsp)
• 1 packet watercress

Instructions

1. 1.

   Wash grapes and blueberries, halve or place whole into a large glass jar (500 ml). Peel ginger and slice. Peel garlic and optionally halve. Break cinnamon stick into pieces.

2. 2.

   Boil sugar with 75 ml water and vinegar. Add juice, ginger, garlic, cinnamon, orange zest and mustard seeds; boil again. Remove from heat and pour mixture over the fruit. Seal airtight and refrigerate or cool cellar for at least 2 days to infuse.

3. 3.

   Afterward drain the fruit and discard 4 tbsp of the brine.

4. 4.

   Clean radicchio, wash, dry, and arrange on plates with cheddar cut into pieces. Spoon the fruit over it.

5. 5.

   Season the brine with lemon juice, salt, and pepper. Whisk in oil and drizzle dressing over salad and cheese.

6. 6.

   Chop walnuts, trim watercress from the bed, and scatter both over the salad.