Sometimes the simplest recipes have the most amazing results!  I had this salad years ago at a 5 star restaurant in Chicago.  I couldn’t believe such a basic salad would have so many flavors!  The sweetness of the roasted grapes and ripe pears paired so well with the peppery arugula and I wanted to lick my plate to get every last drop of the roasted shallot dressing!  You wouldn’t think such a simple salad could be so elegant but this is quite the impressive salad.  I’m also on a mission to find every way possible to incorporate roasted grapes on ever meal I eat.  They are that good folks!

~Sarah

Ingredients:

  • 3/4 pound seedless red grapes, stemmed
  • 1/2 cup + 2 tsp extra virgin olive oil
  • 2 shallots, peeled
  • 4 tbsp balsamic vinegar
  • 1 tbsp raw honey or coconut nectar (optional)
  • 6 ounces arugula
  • 1 ripe pear

Preparation:

  1. Preheat oven to 250 degrees.

    Arrange the grapes in a single layer and drizzle 1 1/2 tsp of olive on top, toss to coat

  2. Line a baking sheet with non stick foil or parchment paper.  Arrange the grapes in a single layer and drizzle 1 1/2 tsp of olive on top, toss to coat.

    Place the grapes in the oven and bake for about 2 1/2 hours or until they are shriveled and lightly caramelized

  3. Place the grapes in the oven and bake for about 2 1/2 hours or until they are shriveled and lightly caramelized.
  4. After the grapes have been cooking for an hour place the shallots in some heavy duty foil.  Drizzle   with 1/2 tsp oil and fully enclose the shallots in the foil, place on a small baking sheet and place in the oven for 1 1/2 hours.
  5. After the grapes are done cooking remove them from the baking sheet and reserve any of the remaining juices in a small bowl.  Add the shallots (and their juices) along with the vinegar and remaining oil.  Stir well to combine (taste the dressing and add a bit of honey if you want a sweeter dressing).  You can also process in a blender for a smoother dressing.
  6. Quarter the pear and cut into thin slices.  Set aside.
  7. Place the arugula on a large plate and top with roasted grapes and pears.  Drizzle the dressing over top and garnish with some fresh black pepper if desired.

Nutritional Info:

Makes 3 servings

Nutritional info not available at this time.

Notes:

You can prepare almost all of this salad ahead of time.  The roasted grapes can be stored in a airtight container in the fridge for up to 2 days ahead of time.  Make sure to bring them to room temperature before serving.  You can also make the dressing before hand as well.  Simply assemble the salad and serve!

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