california-grape-mosaic-salad

DIRECTIONS

Blend vinaigrette ingredients in a blender until smooth to form a loose paste.

Gently toss the spinach leaves in extra virgin olive oil, salt and pepper.

For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/4 cup per salad) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole, but at his award-winning restaurant, Stella!, chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves.

*To Toast Walnuts: Place walnuts on a baking sheet and toast for 4 minutes in a 350 F oven. Gently crumble walnuts after they have cooled.

Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for seven seconds, then shock in ice water and peel gently.

Ingredients

Blue Cheese Vinaigrette (makes 3 Cups)

8 oz blue cheese
1/3 cup vegetable oil
1/2 cup red wine vinegar
1/4 cup sour cream
To taste salt and pepper

Salad:

2 tablespoons toasted walnuts, crumbled slightly*
1-1/4 cups small spinach leaves (rinsed and dried)
2 tablespoons extra virgin olive oil
To taste salt and pepper
20 each red and green California seedless grapes

DIRECTIONS

Blend vinaigrette ingredients in a blender until smooth to form a loose paste.

Gently toss the spinach leaves in extra virgin olive oil, salt and pepper.

For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/4 cup per salad) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole, but at his award-winning restaurant, Stella!, chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves.

*To Toast Walnuts: Place walnuts on a baking sheet and toast for 4 minutes in a 350 F oven. Gently crumble walnuts after they have cooled.

Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for seven seconds, then shock in ice water and peel gently.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe

Servings

2 servings

Nutritional Information

Calories 375; Protein 8 g; Carbohydrate 21 g; Fat 31 g; 74% Calories from Fat; Cholesterol 16 mg; Sodium 679 mg; Fiber 1.7 g.