- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- Vinaigrette
- 2 teaspoons Dijon Mustard
- 1 tablespoon Balsamic Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Tarragon finely chopped
- 1/4 teaspoon Dried Tarragon crumbled
- 1/4 cup Almonds sliced
- 20 each Muscato Grapes
- 8 ounces Mesclun (mixed baby lettuces)
- 1/4 cup Stilton Cheese crumbled
Directions
In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste.
Preheat oven to 350°F.
In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Add mesclun to vinaigrette and toss to coat well.
Divide greens among 4 plates and top with grapes, cheese, and almonds.
