I've seen plenty of fresh grapes used in "Winemaker's Salad" recipes with fresh grapes, but I'll give credit where credit is due: This is more of a Wine Drinker's Salad in which one can actually drink fermented grape juice while the grapes roast.
Still curious about all the ways to cook grapes (Green Grape + Olive Oil Cake), the roasting method was testing for a salad I was to bring to a dinner party. The grapes caramelized quickly in the oven as their sweetness intensified and skins blistered. Of course, roasting makes everything sweeter, so the sweetness was contrasted with Tillamook extra sharp cheddar ( Back in Oregon aka Ye olde renaissance fair is back in town! huzzah!). I added pepitas for pumpkin crunch and a walla walla onion for local's sake, arugula for its pepper punch. The salad turned out great and has become my favorite of the season.
Oh yeah, I will give the token blogger excuse of LIFE happening for my blogging in-frequencies. The truth is that the kitchen has been in demo'd state for the last month, but we're working on this. Kisses!
1/2 cup fresh grapes (I used green but I red or deep purple would be awesome!)
5 cups arugula
1/4 cup grated extra sharp white cheddar
1/4 cup minced walla walla onion
3 tablespoon pepitas
1/4 cup extra virgin olive oil
salt + pepper
- Set oven to broil.
- Lay grapes on the baking sheet and drizzle with a few teaspoons of olive oil, sprinkle with salt and pepper.
- Pop it in the oven for about 8 minutes. This is when you get to drink wine just be sure you watch to make sure the grapes don't get too burnt, depending on sweetness and sugar content on grapes.
- Meanwhile, mix onions and arugula together, when grapes come out, throw them in. Drizzle with more olive oil, salt and pepper to combine everything. Finish with cheese and nuts. Enjoy!