Radicchio Salad With Pickled Grapes And Goat Cheese

• 1/2 cup unseasoned rice vinegar
• 2 tablespoons sugar
• 2 star anise pods
• 1/2 teaspoon fennel seeds, chopped
• 1/4 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
• 1/3 cup unsalted, roasted almonds, chopped
• 2 ounces aged goat cheese, crumbled (about 1/3 cup)

1. Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 1/4 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.
2. Toss radicchio in a large bowl with oil, 3 tablespoons strained pickling liquid, and remaining 1 tablespoon orange juice; season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, and goat cheese over top.
3. Grapes can be pickled 3 days ahead. Cover and chill.

rice vinegar, sugar, anise pods, fennel seeds, red pepper, kosher salt, orange juice, black grapes, treviso, olive oil, freshly ground black pepper, goat cheese

Taken from www.epicurious.com/recipes/food/views/radicchio-salad-with-pickled-grapes-and-goat-cheese-56390058 (may not work)