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Archive for January 21st, 2011

This salad presents a new way to enjoy grapes. Roasting the grapes with balsamic vinegar creates a sweet and savoury vinaigrette to spoon over a simple salad.

2 cups grapes, halved

2 tbsp Blackberry Ginger Balsamic Vinegar

2 tbsp Lemon Extra Virgin Olive Oil

1/2 tsp freshly ground black pepper

Pinch of salt

8 cups mesclun mix or mixed baby greens

3 kiwifruit, peeled and cut into wedges

4 oz goat cheese, crumbled

1/4 cup toasted walnuts, coarsely chopped

Directions

Heat oven to 400 F.

Toss grapes with the vinegar, olive oil, black pepper and salt in an eight-inch baking dish. Roast for 30 minutes or until shriveled and juices are released; cool slightly. (Grapes can be made ahead and reheated gently before serving.)

Meanwhile, divide greens and kiwifruit between four serving plates. Sprinkle evenly with goat cheese and walnuts. Spoon the warm grape mixture, along with juices, over the salads.

Tips
Add sliced grilled chicken, pork or salmon to serve as a main-course salad. Or spoon the warm grape mixture over Brie or Camembert cheese and serve with crackers as an appetizer or as part of a cheese coarse.

~ Recipe courtesy of California Grapes and News Canada

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