I absolutely love fruit in salad, and roasting fruit gives it depth of flavor and richness. Combined with the earthy, woodsy rosemary, the toastiness of the pistachios, and the creaminess of the blue cheese, I think it's pretty darn near perfect.
Bon Appetit!
1 container arugula
1 c. seedless black/purple grapes
1 t. turbinado sugar
1 t. olive oil
1/2 t. dried rosemary, crushed
1/4 c. pistachios, toasted
1 T. balsamic vinegar
1 T. sherry vinegar
1/2 t. honey
1/2 t. dijon mustard
3-4 T. e.v.o.o. (less if you like it tangy)
1 t. fresh thyme, chopped
1/4 c blue cheese, crumbled (optional)
salt and pepper
1. Preheat oven to 350 degrees.
2. Combine grapes with 1 T. olive oil and rosemary, and spread out on baking sheet. Sprinkle with sugar. Roast in oven for 20 minutes.
3. Meanwhile, make viniagrette. In a small bowl, combine vinegars, honey, mustard, thyme, and a small pinch of salt. Slowly whisk in olive oil.
4. When grapes are roasted and slightly cooked, transfer to a bowl and add arugula, pistachios, and viniagrette and toss well.
5. Add blue cheese if using.
Printable version here.
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