This is a wonderful fresh flavored dressing that will brighten up any salad!
Summer is officially over for most but here it can be nicer in the winter than it is in the summer. I got the idea to make this dressing after seeing one of Rowena Dumlao-Giardina recipes on her blog Aprons and Sneakers. The beauty of this dressing is that it is great in both summer and winter. You can serve it chilled or warm it up and drizzle it over a kale salad.
- 1/ 2 pound (about 20 grapes) Seedless Red Grapes
- 2 Tablespoons Shallots – minced
- 1 Garlic – minced
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Champagne Vinegar
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Teaspoon Dijon Mustard
- 1/2 Teaspoon Sea Salt
- Dash Pepper
Pre-heat oven to 400 degrees.
Pick grapes off the stems.
Roast grapes on the top rack for 15 – 18 minutes,
Mince garlic and shallots.
Puree the grapes, olive oil, vinegar, lemon juice, mustard, salt and pepper.
Add garlic and shallots the the puree and turn on just enough to blend but not to purre garlic and shallots.