Arugula Grape And Almond Salad With Saba Vinaigrette Recipes

ARUGULA SALAD WITH BLISTERED GRAPES AND SPARKLING WINE VINAIGRETTE

Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette image

Provided by Trisha Yearwood

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 tablespoons sliced almonds
1 cup small red grapes
Kosher salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons dry sparkling wine
1 tablespoon thinly sliced chives
5 ounces baby arugula
Freshly grated Parmesan, for topping

Steps:

Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.
Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.
Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.

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