Roasted Grape, Arugula and Marcona Almond Salad

Once you roast the grapes you can do endless things with them. SO delicious!

Ingredients:

Grapes

1/2 pound seedless red or purple grapes, rinsed and dried
1 tablespoon Walnut oil
1 tablespoon balsamic vinegar

Salad

1 pound fresh arugula
1/2 cup Marcona almonds
3/4 cup shaved Manchego or Pecorino cheese

Vinaigrette

2 Tablespoons white balsamic vinegar

2 Tablespoons balsamic vinegar

1 Tablespoon honey

1 Tablespoon Dijon mustard

½ cup olive oil

Salt and pepper to taste

Directions:

Preheat oven to 375 degrees

Please grapes on baking tray and coat with 1 tablespoon of olive oil or walnut oil and 1 tablespoon balsamic vinegar.

Roast 20 to 25 minutes turning once, until grapes are shriveling up and slightly brown.
Cool to room temperature. Reserve any liquid from the roasted grapes for the dressing.

In a small mixing bowl, whisk together vinegars, honey and mustard, slowly add olive oil until dressing to nice and thick and creamy. Add reserve from roasted grapes, salt and pepper and whisk until well blended. In a large bowl or platter add arugula, almonds and cooled grapes. Tossed salad with salad dressing and top with shaved cheese and serve

Serves 6 -8

Recipes complementary from Chef Jodi Abel, cookbook author, chef and owner of LaJollaCooks4U.

Lajollacooks4u is a unique cooking event company and specializes in team building cooking programs and special events cooking parties. Chef Jodi has California Cuisine recently released virtual cooking programs and

Chef Jodi specializes in California cuisine and likes to use what is fresh and in season seasons  and grown locally. She is a big fan of our farm boxes. For more information on her California Cuisine Cookbook, cooking programs and recipes please visit her website www.lajollacooks4u.com