With a theme that focused on yogurts and cheeses, I made Diana Henry's Crimson and White from A Change of Appetite for this week's I Heart Cooking Clubs' challenge.
This was a simple raw salad that celebrated some of the fresh produce available at this time of year. Grapefruit, fennel, radishes, and radicchio (in place of red Belgian endive) were dressed with a lightly sweetened lemon vinaigrette and topped with feta cheese.
There were some really lovely flavours in this light and refreshing salad, with sweet and bitter
nicely balanced, and with feta adding a salty note. It would make an excellent starter for a winter menu or a meal at any time of year.
Visit here to see the other members' dishes.