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Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Blend vinaigrette ingredients in a blender until smooth and form a loose paste.

Gently toss the spinach leaves in extra-virgin olive oil, salt, and pepper.

For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole but, at his award-winning restaurant Stella!, Chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves or other fresh greens.

*To toast walnuts: Place walnuts on a baking sheet and toast for 4 minutes at 350 degrees F. Gently crumble walnuts after they have cooled.

Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for 7 seconds, then shock in ice water and peel gently.

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