Name: Fresh California Grape Mosaic Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: Blue Cheese Vinaigrette (makes 3 cups):; 8 ounces blue cheese; 1/3 cup vegetable oil; 1/2 cup red wine vinegar; 1/4 cup sour cream; Salt and pepper to taste; Salad:; 1 1/4 cups small spinach leaves or other fresh greens (rinsed and dried); 2 tablespoons extra-virgin olive oil; 20 red California seedless grapes; 20 green California seedless grapes; 2 tablespoons toasted half walnuts, crumbled slightly*

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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Fresh California Grape Mosaic Salad

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