Candied Chestnut, blue cheese & fennel salad | Chestnut Brae

Ingredients

• Candied chestnuts
• ¼ cup white sugar
• 1 tbls unsalted butter
• 150g cooked and peeled chestnuts, quartered
• 1 bulb fennel, trimmed and halved lengthways (reserve fronds to serve)
• 1 small radicchio, washed and leaves separated
• 150g Gorgonzola or similar soft blue cheese, roughly crumbled
• 2 oranges, peeled, all pith removed and sliced into segments
• Extra virgin olive oil, to serve