Name: Honey-Roasted Cheeseboard Salad
Total time: 1 h
Yield: Serves 4
Ingredients: ¼ cup sherry vinegar; 2 tablespoons honey; 1 tablespoon extra-virgin olive oil; ½ teaspoon kosher salt; ½ teaspoon pepper; ¼ cup extra-virgin olive oil; 3 tablespoons sherry vinegar; 1½ tablespoons honey; 1 teaspoon kosher salt; ½ teaspoon pepper; 1 head radicchio (10 ounces), cut into ¾-inch wedges; 1 fennel bulb, fronds chopped (¼ cup), stalks discarded, bulb cut into ½-inch wedges through core; 2 shallots, cut lengthwise into ½-inch wedges; 8 ounces (2 cups) seedless red grapes; 2 slices crusty bread, cut into 1-inch pieces; ½ Honeycrisp or Granny Smith apple, sliced thin; 3 ounces blue cheese, crumbled (¾ cup); ⅓ cup salted roasted almonds, chopped coarse

Honey-Roasted Cheeseboard Salad

By Aran Goyoaga

Published on October 1, 2026

Time

Time: 1 hour

Yield

Serves 4

Honey-Roasted Cheeseboard Salad on a wooden serving plate

Ingredients

DRESSING

¼ cup sherry vinegar2 tablespoons honey1 tablespoon extra-virgin olive oil½ teaspoon kosher salt½ teaspoon pepper

SALAD

¼ cup extra-virgin olive oil3 tablespoons sherry vinegar1½ tablespoons honey1 teaspoon kosher salt½ teaspoon pepper1 head radicchio (10 ounces), cut into ¾-inch wedges1 fennel bulb, fronds chopped (¼ cup), stalks discarded, bulb cut into ½-inch wedges through core2 shallots, cut lengthwise into ½-inch wedges8 ounces (2 cups) seedless red grapes2 slices crusty bread, cut into 1-inch pieces½ Honeycrisp or Granny Smith apple, sliced thin3 ounces blue cheese, crumbled (¾ cup)⅓ cup salted roasted almonds, chopped coarse

Before You Begin

We like a mild, creamy blue cheese such as Gorgonzola here, but any blue cheese will work.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees.

for the dressing

Combine ¼ cup sherry vinegar and 2 tablespoons honey in small saucepan and cook over medium-high heat until reduced to light syrup, about 3 minutes. Transfer to bowl and let cool for 5 minutes. Whisk in 1 tablespoon extra-virgin olive oil, ½ teaspoon kosher salt, and ½ teaspoon pepper; set aside.

for the salad

Whisk ¼ cup oil, 3 tablespoons sherry vinegar, 1½ tablespoons honey, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Arrange 1 head radicchio, cut into ¾-inch wedges; 1 fennel bulb, cut into ½-inch wedges through core; 2 shallots, cut lengthwise into ½-inch wedges; 2 cups seedless red grapes; and 2 slices crusty bread, cut into 1-inch pieces, in separate piles on rimmed baking sheet. Pour oil mixture over top and toss each pile to coat, keeping components separate. Roast until radicchio is wilted but still has some bite, about 5 minutes. Transfer radicchio to plate. Spread remaining items out on sheet and continue to roast until bread is toasted, about 5 minutes longer. Transfer bread to plate with radicchio. Continue to roast remaining components until vegetables are tender and caramelized and grapes are bursting, about 15 minutes longer.

Transfer roasted vegetables, grapes, and bread to platter. Top with ½ Honeycrisp apple, sliced thin; ¾ cup crumbled blue cheese; ⅓ cup salted roasted almonds, chopped coarse; and ¼ cup chopped fennel fronds. Drizzle with dressing, toss gently, and serve.