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350g black seedless grapespulled off their vine
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15ml olive oil
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100g toasted walnuts
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4 gem lettuce
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4 nectarinespitted and cut into wedges
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1 bunch spring onionsor packet salad onions
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150g gorgonzolacrumbled
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Salt and black pepper for seasoning
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DRESSING
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30ml honey
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5ml Dijon mustard
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60ml olive oil
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45ml lemon juice
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1 Garlic clovecrushed
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Salt and black pepper for seasoning
METHOD:
- Mix the grapes with the olive oil, add some salt and black pepper.
- Thread 6-8 grapes onto bamboo skewers.
- Heat a griddle pan on medium heat until hot and grill the grapes for approximately 2 minutes on each side. Cool.
- Combine all the salad dressing ingredients and blend well.
- Separate, rinse and dry the salad leaves. Place on a large serving platter and top with the walnuts, nectarine wedges, salad onions and grape skewers. Crumble over the cheese and lastly drizzle with the dressing.