Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette

Blistered grapes and a sparkling wine vinaigrette transform a simple salad into an extra-special side dish.

Prep time:
Serving size: 4
Calories per serving: 128

3 tablespoons olive oil
3 tablespoons sliced almonds
1 cup small red grapes
kosher salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
3 tablespoons dry sparkling wine
1 tablespoon thinly sliced chives
5 ounces baby arugula
freshly grated parmesan, for topping

Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.

Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.

Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.

Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.


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