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1
Coarsely chop 1 cup walnuts; chop the remaining cup of walnuts finely.
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2
Place finely chopped nuts in a large bowl and add the honey, 3/4 cup sliced grapes, herbes de Provence, coriander, orange zest, orange juice, lemon juice and salt.
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3
Slowly mix until all ingredients are incorporated.
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4
Line an 8-to-10-ounce souffle cup with plastic wrap.
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5
Soften goat cheese to a spreadable point.
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6
Use a piping bag or spoon, fill the bottom 1/2 inch of the plastic-lined souffle cup (this will be the top) with the goat cheese.
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7
Add 1/2 cup of the rough-chop walnuts.
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8
Sprinkle half the remaining sliced grapes over the goat cheese.
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9
Pipe or spoon more goat cheese on top of the grapes, covering them completely.
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10
Spoon in about 1/2 inch of the walnut-grape mixture.
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11
Repeat with a layer of goat cheese, the remaining grapes, the remaining rough-chop walnuts, and a final layer of goat cheese (this will be the bottom).
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12
Fold the plastic over the contents of the souffle cup.
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13
Refrigerate overnight.
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14
When you are ready to use the spread, open the plastic wrap and invert a plate over the souffle cup.
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15
Turn the souffle cup over, separating it from the goat cheese spread.
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16
Serve with crackers or bread.
