Roasted Grape Salad

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. 

Casey Barber

Roasted Grape Salad

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    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


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 375 and line a baking sheet with foil.

    • 2

      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.

    • 3

      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.

    • 4

      Place the pecans on the baking sheet and toast for 5 minutes in the oven.

    • 5

      Roughly chop the toasted pecans and toss with the watercress.

    • 6

      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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