Roasted grapes - yes please!!! I wasn't sure this was going to be good but it was SO yummy!!! It went great with chicken salad sandwiches for my luncheon with friends today :) Can't wait to have it again -- great fall salad!!!
Ingredients:
- 1 cup roasted grapes (see below)
- 1 package Spring Mix salad greens
- Prosciutto or bacon
- Goat cheese, crumbled
- Pistachios, lightly toasted
- Vinaigrette recipe (see below)
Place a bed of greens on serving platter. Add pieces of prosciutto and top with grapes, cheese, and pistachios.
Lightly dress salad with vinaigrette when ready to serve and save remaining dressing for later use.
Vinaigrette dressing:
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt & pepper to taste
Whisk or shake together vigorously, all ingredients. Let stand for 30 minutes so flavors can combine. Whisk or shake again just before serving. Store in refrigerator.
To roast grapes:
- Clusters of grapes
- Fresh rosemary, removed from stem
- Olive oil (rosemary infused olive oil is great for this)
- salt & pepper
Preheat oven to 425 degrees.
Cut large red seedless grapes in half lengthwise and spread over a parchment-lined sheet pan.
Lightly drizzle with olive oil, or Rosemary infused olive oil. Sprinkle fresh rosemary over grapes; sprinkle salt and pepper and toss with hands to coat grapes.
Cook for about 10-12 minutes or until grapes begin to burst and create a syrup in pan. Should still be slightly firm when pierced with a fork.
Remove and let cool.
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