Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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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