Arugula Salad with Roasted Grapes
Recipe from
Vegetarian Times
Roasted grapes and a homemade shallot vinaigrette turn a simple salad into a spectacular side dish or first course.
Servings:
Serves 6
Ingredients
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6medium shallots, unpeeledsee savings
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2 cupsseedless red grapessee savings
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6 tablespoonsolive oilsee savings
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2 tablespoonsred wine vinegarsee savings
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1 teaspoonDijon mustardsee savings
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1 teaspoonfresh thymesee savings
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3bunches arugula or watercress, heavy stems removed (3/4 pound)see savings
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2 ouncespecorino cheese, thinly slicedsee savings
Directions
1.
Preheat oven to 375 degrees F, and line baking sheet with parchment paper. Place grapes on one half prepared baking sheet, and shallots on other half. Roast 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes. Transfer grapes to bowl, and set aside. Roast shallots 20 minutes more, or until tender. Transfer shallots to bowl, and cool 10 minutes.
2.
Cut off root end of each shallot and squeeze pulp into blender. Add oil, vinegar, and mustard, and season with salt and pepper. Blend until smooth. Transfer to bowl, and stir in thyme.
3.
Toss arugula with enough dressing to coat. Divide arugula among 6 plates, and top with roasted grapes and pecorino slices. Store remaining dressing in fridge up to 1 week.
Nutrition information
Calories 158, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 278 mg, Carbohydrate 13 g, Fiber 1 g, Protein 6 g, Sugars 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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