Recipe Name Arugula Salad with Roasted Grapes and Roasted Shallot Vinaigrette Posted by Jennifer Hessmer Serves: 6 Occasion: Any Effort: Easy Ingredients: 2 cups seedless red grapes 6 medium shallots, unpeeled 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 6 tablespoons extra virgin olive oil 1/2 teaspoon salt Black pepper 1 teaspoon fresh thyme 3 bunches arugula, heavy stems removed and halved (3/4 pound) 2 ounces pecorino cheese, thinly sliced with vegetable peeler   How to Prepare: 1. Preheat oven to 375-degrees 2. Lay the grapes and shallots on a parchment-covered baking tray on opposite halves. Roast for 20 to 30 minutes, flipping the grapes every 10 minutes until grapes are shriveled. Transfer the grapes to a bowl and reserve. Return the tray to the oven and continue roasting the shallots until squeezably tender, another 20 minutes. Remove the tray, and transfer the shallots to a small bowl and let cool for 10 minutes. 3. Cut off the root end of each shallot and squeeze the inside out of the skins into a blender. Add the mustard, vinegar, oil, 1/2 teaspoon salt, and a sprinkling of black pepper and blend until smooth. Transfer to a jar and stir in the thyme. 4. Toss the arugula with the dressing to coat. Divide the arugula onto plates and sprinkle with grapes and pecorino slices. *Store extra dressing jarred and refrigerated for up to one week. The grapes shrivel and concentrate as they roast, lending a sweet taste and attractive look to the peppery arugula and robust cheese. Roasting the shallots makes the dressing creamy and mellow. © Myra Kornfeld "An Autumnal Vegetarian Party" More great recipes like this one can be found at: Jennifer Hessmer's Healthy Recipes http://www.jenniferhessmer.com/cgi-bin/recipes/recipe.cgi [ Print This Recipe ] [ Email Recipe To A Friend ] [ Back to Recipe ]