Radicchio Salad with Pickled Grapes and Goat Cheese
½ cup unseasoned rice vinegar
2 tablespoons sugar
2 star anise pods
½ teaspoon fennel seeds, chopped
¼ teaspoon crushed red pepper flakes
2 teaspoons kosher salt, plus more
3 tablespoons fresh orange juice, divided
1 cup seedless black grapes, halved if large
8 cups torn or sliced Treviso and/or Chioggia radicchio
2 tablespoons olive oil
Freshly ground black pepper
? Cup unsalted, roasted almonds, chopped
2 ounces aged goat cheese, crumbled (about ? cup)
ACTIVE: 15 MIN TOTAL: 45 MIN
Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 tsp. salt, 2 Tbsp. orange juice, and ¼ cup water in a medium bowl or glass jar; stir (or cover and shake) until sugar and salt dissolve. Add grapes and let sit at room temperature at least 30 minutes.?
Toss radicchio in a large bowl with oil, 3 Tbsp. strained pickling liquid, and remaining 1 Tbsp. orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.?
Do Ahead: Grapes can be pickled 3days ahead. Cover and chill.