Baby Kale, Roasted Grape, Radicchio, Green apple & Blue Cheese Salad

This salad has inspired me to roast all kinds of fruit, Grapes, Peaches, Apricots, Raspberries! also a fabulous use of fruit as it nears over-ripeness (hmmmm. . . . is that a word?)  Simply coat fruit with EVOO and fresh herbs, thyme, orange mint is lovely, and roast at 350 for approx 15-20 minutes.   Salad:  Baby Kale and other baby greens, sliced green apple, radicchio, roasted grapes, blue cheese (we love Sequatchie Cove's Bellamy with Alderwood Smoked Salt).   For the dressing, I prefer Epicurious grainy mustard vinaigrette recipe: 

  • 1/2 garlic clove
  • 1/2 teaspoon salt
  • 1 tablespoon coarse-grain mustard
  • 1 tablespoon red-wine vinegar
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
  • Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
  • Just before serving, toss greens with vinaigrette.
Posted on August 7, 2016 .