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Categories:
pistachios red grapes radishes red onion goat cheese salad greens vinegar extra-virgin olive oil Dijon mustard honey salt pepper
Viewed: 49 - Published at: 5 years agoIngredients
- 1/2 cup Shelled pistachios
- 6 pieces Red grapes
- 1 large or 2 small pieces Radishes
- 1/4 cup Red onion, sliced and separated into pieces
- 4 tablespoons Goat cheese (chevre)
- 3 cups Salad greens (butter lettuce, red leaf, green leaf or any combo you like)
- 4 tablespoons Champagne vinegar
- 1/3 cup Extra virgin olive oil
- 1/4 teaspoon Dijon mustard
- 2 tablespoons Honey
- 1 teaspoon Salt
- 1 teaspoon Pepper
Method
- Roast the pistachios and grapes first. Preheat the oven to 350 degrees. Mix the pistachios with 1 tablespoon of honey and salt if the nuts are not already salted. Spread on a baking sheet, and put the grapes (whole) on the same sheet. Roast approximately 10 minutes until the pistachios are browned. Remove the nuts to a bowl. Return the grapes to the oven and roast an additional 10 minutes until the skin starts to look wrinkly. Remove and let cool.
- Tame the onion by putting the pieces into a small bowl, cover with water and add 1 tsp of white vinegar.
- Slide the radishes and set aside.
- Make the dressing. Put the vinegar in a small mixing bowl or measuring cup, add the Dijon mustard, 1 Tbsp of honey, salt & pepper to taste and mix well. Drizzle in the olive oil slowly, mixing as you go until fully incorporated.
- Put the salad greens in a bowl, add the desired amount of dressing, and mix well. Divide among 2 plates.
- Halve the grapes, and spread across the salads. Drain the onions and put a few pieces on top of the salads. Sprinkle the nuts, radish slices and add chunks of goat cheese.
