Arugula Salad with Roasted Grapes

1. 1

   Preheat oven to 375F, and line baking sheet with parchment paper.

2. 2

   Place grapes on one half prepared baking sheet, and shallots on other half.

3. 3

   Roast 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes.

4. 4

   Transfer grapes to bowl, and set aside.

5. 5

   Roast shallots 20 minutes more, or until tender.

6. 6

   Transfer shallots to bowl, and cool 10 minutes.

7. 7

   Cut off root end of each shallot and squeeze pulp into blender.

8. 8

   Add oil, vinegar, and mustard, and season with salt and pepper.

9. 9

   Blend until smooth.

10. 10

    Transfer to bowl, and

11. 11

    stir in thyme.

12. 12

    Toss arugula with enough dressing to coat.

13. 13

    Divide arugula among 6 plates, and top with roasted grapes and pecorino slices.

14. 14

    Store remaining dressing in fridge up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.