Arugula Salad With Pears, Oven-Dried Grapes, And Roasted-Shallot Vinaigrette – a delicious recipe with red grapes, extra-virgin olive oil, shallots, Sherry wine vinegar, honey, arugula. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 250u00b0F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool.
2
Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
3
Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
4
With blender running, gradually blend in remaining 3/4 cup oil.
5
Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
6
Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.
175
kcal
Calories
5
g
Fat
35
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pounds seedless red grapes, stemmed, 4 teaspoons plus 3/4 cup extra-virgin olive oil, 4 shallots (about 4 ounces), peeled, 1/4 cup Sherry wine vinegar, and more.
Yes, Arugula Salad With Pears, Oven-Dried Grapes, And Roasted-Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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