The sweetness that comes from these roasted grapes pairs perfectly with the tangy, mustard, shallot vinaigrette. This was a quick and simple lunch to whip up just for myself. Give it a try, I bet you’ll like it!


7 halved grapes
2 large asparagus stalks
8 hazelnuts
1 slice whole grain, seedy sourdough cut into cubes
1c arugula

1t finely chopped shallot
1t honey
2T red wine vinegar
1t mustard
3T olive oil


Preheat oven to 450°F.  Drizzle the grapes and asparagus with olive oil, salt and pepper, toss then roast for 6 min. Dry roast the hazelnuts and sourdough cubes for last 2 minutes that the grapes and asparagus are in, chop hazelnuts when cooled. Toss together the grapes, asparagus, arugula, hazelnuts and sourdough. Whisk together dressing ingredients then lightly coat salad and toss. Top with Romano/feta/parm.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: