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
