Roquefort, Roasted Grape and Endive Salad
Serves 4-
Ingredients:
500g red grapes on the vine
6 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon honey
40g walnuts
120g Roquefort
½ x 25g bunch of chives
90g lambs lettuce
2 endives
1 tablespoon Dijon mustard
Method:
Preheat the oven to 220ºC. Lay the grapes out in a roasting tray and drizzle with a little olive oil, 1 tablespoon of red wine vinegar and the honey. Season and place the tray in the oven. Roast for 15 minutes, then remove and leave to one side to cool a little.
Roughly chop the walnuts, roquefort and finely chop the chives. Pick the lambs lettuce and endive into a large mixing bowl. Cut the end off the endive and put the leaves into the bowl also. Scatter over the chopped walnuts, roquefort and chives.
In a jam jar, or small bowl, make the dressing by whisking or shaking together the remaining extra virgin olive oil, red wine vinegar and the Dijon mustard. Spoon in 1 tablespoon of the grape roasting juices from the tray, season well and mix until creamy. Drizzle over the salad and toss everything together until well dressed. Scatter most of the grapes on a platter and top with the dressed salad. Finish with the remaining roasted grapes and serve.
