CHARGRILLED GRAPE, WALNUT AND GORGONZOLA SALAD

Recipe by Christine Capendale

A vibrant salad featuring chargrilled grapes, toasted walnuts, gem lettuce, nectarines, salad onions, and gorgonzola cheese, drizzled with a honey Dijon dressing.

350g black seedless grapes pulled off their vine
15ml olive oil
100g toasted walnuts
4 gem lettuce
4 nectarines pitted and cut into wedges
1 bunch spring onions or packet salad onions
150g gorgonzola crumbled
Salt and black pepper for seasoning
DRESSING
30ml honey
5ml Dijon mustard
60ml olive oil
45ml lemon juice
1 Garlic clove crushed
Salt and black pepper for seasoning
  • DRESSING

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.
previous
PINEAPPLE SEMIFREDDO WITH RASPBERRIES AND TOASTED COCONUT
next
PAVLOVA TRIFLE

Add Your Comment

Home
Recipes
Pockets
Chefs
Profile
Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here