Greens With Chèvre, Roasted Grapes, Pistachios, Radish And Champagne Vinaigrette

1. 1

   Roast the pistachios and grapes first. Preheat the oven to 350 degrees. Mix the pistachios with 1 tablespoon of honey and salt if the nuts are not already salted. Spread on a baking sheet, and put the grapes (whole) on the same sheet. Roast approximately 10 minutes until the pistachios are browned. Remove the nuts to a bowl. Return the grapes to the oven and roast an additional 10 minutes until the skin starts to look wrinkly. Remove and let cool.

2. 2

   Tame the onion by putting the pieces into a small bowl, cover with water and add 1 tsp of white vinegar.

3. 3

   Slide the radishes and set aside.

4. 4

   Make the dressing. Put the vinegar in a small mixing bowl or measuring cup, add the Dijon mustard, 1 Tbsp of honey, salt & pepper to taste and mix well. Drizzle in the olive oil slowly, mixing as you go until fully incorporated.

5. 5

   Put the salad greens in a bowl, add the desired amount of dressing, and mix well. Divide among 2 plates.

6. 6

   Halve the grapes, and spread across the salads. Drain the onions and put a few pieces on top of the salads. Sprinkle the nuts, radish slices and add chunks of goat cheese.

* Per serving · 4 servings · Values may vary.