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
1 slice whole grain, seedy sourdough cut into cubes
1t finely chopped shallot
2T red wine vinegar
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.