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Grape Salad with Blue Cheese picture

Grape Salad with Blue Cheese

The addition of blue cheese to this grape salad results in a light, refreshing but tasty side dish. Since there are no lettuce leaves to wilt, it travels well. Try it for your next picnic or tailgate party.

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  • 3/4 cup walnut halves
  • 6 cups sweet red and green grapes
  • 4 ounces blue cheese, such as gorgonzola or Roquefort, crumbled
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil

Serves 4

  1. To toast the walnuts, preheat the oven to 350F. Place the walnut halves in a single layer on a rimmed baking sheet. Bake for 5 to 10 minutes (watch them so they don't burn - set a timer!) or until they are golden brown. (Nuts will get a little darker after they are removed from the oven, so err on the side of under-done.) Set nuts aside to cool or freeze them for up to 3 months.
  2. Sort the grapes and discard any that are bruised or shriveled. Discard stems. Cut each grape in half lengthwise.
  3. Combine the cooled walnuts, grapes and crumbled cheese in a salad or serving bowl.
  4. Make the vinaigrette by combining the vinegar and mustard in a small bowl, then drizzling in the olive oil while whisking. Add a dash of salt and pepper to taste.
  5. Toss the grape mixture with the dressing and serve.

I tried this today (Pan Frying Fish) and it was great. The fish was Spanish Mackerel. Thanks for the video. Your presentation was very well done.