Roasted Grape and Goat Cheese Salad
(NC)—This elegant first course salad presents a new way to enjoy juicy, California table grapes. Roasting the grapes with balsamic vinegar creates a sweet’n’savoury vinaigrette to spoon over a simple salad for effortless entertaining.
2 cups California red seedless table grapes, halved (500 mL)
2 tbsp Each good quality balsamic vinegar and vegetable oil (30 mL)
1/2 tsp Freshly ground black pepper (approx.) (2 mL)
Pinch of salt
8 cups Mesclun mix or mixed baby greens (2 L)
3 California kiwifruit, peeled and cut into wedges
4 oz Goat cheese, crumbled (125 g)
1/4 cup Toasted California walnuts, coarsely chopped (50 mL)
Preheat oven to 400°F (200°C). Toss grapes with the vinegar, olive oil, black pepper and salt in an 8-inch (2 L) 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. Makes 4 servings.
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.