CHARGRILLED GRAPE, WALNUT AND GORGONZOLA SALAD

(Serves 6)

350 g   black seedless grapes, pulled off their vine

15 ml   olive oil

100 g   toasted walnuts

4          heads gem lettuce

4          nectarines, pitted and cut into wedges

1          bunch or packet salad onions (spring onions)

150 g   gorgonzola cheese, crumbled

salt and black pepper

DRESSING

30 ml   honey

5 ml     Dijon mustard

60 ml   olive oil

45 ml   lemon juice

1          garlic clove, crushed

            salt and black pepper to taste

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 ± 2 min 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.

 

 

 

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