Arugula Salad with Roasted Grapes

By FoodPornDirector

Ingredients

• 2 Cup seedless red grapes
• 6 Medium shallots
• 6 Tablespoon olive oil
• 2 Tablespoon red wine vinegar
• 1 Teaspoon Dijion mustard
• 1 Teaspoon fresh thyme
• 3 bunches arugula (3/4 lb)
• 2 oz pecorino cheese, thinly sliced

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 375 and line baking sheet with parchment paper. Place grapes on one half and shallots on the other. Roast 20 min, until grapes are shriveled, turning every 10 min. Transfer grapes to bowl and set aside. Roast shallots 20 min more and transfer to bowl to cool.

2. Cut off root end of each shallot and squeeze pulp into blender. Add oil, vinegar, and mustard, and season with salt and pepper. Blend until smooth. Transfer to bowl and stir in thyme.

3. Toss arugula with enough dressing to coat.

4. Top with roasted grapes and pecorino slices.