Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette
Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette
A salad perfect for a party by Trisha Yearwood from Trisha's Southern Kitchen
  • Difficulty Level Easy
  • Technique Tossing
  • Cooking Time 15 minutes
  • Yield 4 servings
Ingredients
  • 3 tablespoons olive oil 
  • 3 tablespoons sliced almonds  
  • 1 cup small red grapes  
  • Kosher salt and freshly ground black pepper  
  • 1½ tablespoons fresh lemon juice  
  • 1 teaspoon Dijon mustard  
  • 3 tablespoons dry sparkling wine  
  • 1 tablespoon thinly sliced chives  
  • 142 grams baby arugula  
  • Freshly grated Parmesan, for topping 
Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tagged Under

Recipes to consider

Trending