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Recipe Name: Arugula Salad with Roasted Grapes and Roasted Shallot Vinaigrette
| 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
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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
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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"
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