Salad
4 servings
20 minutes
6-8 minutes
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
20 each Muscato™ Grapes
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.
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