Wednesday, November 7, 2012

Warm Grape Salad with roasted hazelnuts and shaved parmesan
2C red flame seedless grapes, off the stems
2 Tbsp. olive oil
salt and pepper to taste
4C organic greens
5 oz. Parmesan cheese, shaved
1/2C hazelnuts, roasted, peeled and coarsely chopped

2 Tbsp. pear vinegar
2 Tbsp. sherry wine vinegar
2 tsp. honey mustard
4-1/2 Tbsp. olive oil
salt and pepper to taste

Preheat oven to 400F.  Toss the grapes with oil, salt and pepper to taste in
 a shallow glass dish.  Roast 20 – 30 minutes or until slightly shrunk. 
Remove from the oven and place in a large salad bowl.  Toss with some of
the vinaigrette.

Add the organic greens and toss gently.  Add the Parmesan and hazelnuts
and toss with more vinaigrette as desired.  Serve.
MAKES:  6 servings

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