Mixed Green Salad with Stilton and Muscatos™ Grapes
By Chef Chris Faulkner

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
8 ounces Mesclun (mixed baby lettuces)
1/4 cup Stilton Cheese crumbled

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.