CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chargrilled Grape, Walnut And Gorgonzola Salad

  • Overview
  • Ingredients
    12 items
  • Directions

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

(Serves 4)

  • 350g black seedless grapes
  • 15ml olive oil
  • 100g toasted walnuts
  • 4 gem lettuce
  • 4 nectarines
  • 1 bunch spring onions
  • 150g gorgonzola
  • Salt and black pepper for seasoning

Dressing

  • 30ml honey
  • 5ml Dijon mustard
  • 60ml olive oil
  • 45ml lemon juice
  • 1 garlic clove
  • Salt and black pepper for seasoning

  • 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.