Grapes go from lunchtime snack to a surprisingly complex salad component with the help of a few herbs and a little heat. Serve with a pungent blue cheese and greens, or alongside your favorite snacks as an appetizer.
|1 lb red seedless grapes||1 Tbs minced fresh mint|
|1 Tbs olive oil||1 head watercress, rinsed and patted dry|
|1 Tbs balsamic vinegar||1/2 cup pecans|
|1 Tbs minced rosemary||1/4 lb (2 oz.) gorgonzola dolce or Fourme d'Ambert cheese|
Preheat the oven to 375 and line a baking sheet with foil.
Toss the grapes with the olive oil, vinegar, rosemary, and mint, then place them in a single layer on the prepared baking sheet. There will be bits of herbs left in the bowl; reserve the bowl while the grapes roast.
Roast the grapes for 20-30 minutes until their skins shrivel and start to split. Pour the grapes and any juice from the foil into the reserved herb-flecked bowl and toss gently.
Place the pecans on the baking sheet and toast for 5 minutes in the oven.
Roughly chop the toasted pecans and toss with the watercress.
Divide between four bowls and top with thin slices of the gorgonzola and roasted grapes. Drizzle with additional olive oil and balsamic vinegar, if desired.
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