Fresh California Grape Mosaic Salad

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


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*


  1. Blend vinaigrette ingredients in a blender until smooth and form a loose paste.
  2. Gently toss the spinach leaves in extra-virgin olive oil, salt, and pepper.
  3. 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.
  4. *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.
  5. 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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