Tarla Cuisine

  

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

Vinaigrette

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