Mediterranean Blue Cheese Salad With Walnuts, Grapes and Sweet Red Wine Vinagrette

Mediterranean Blue Cheese Salad With

Walnuts, Grapes and Red Wine Vinaigrette

Vinaigrette:

3 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil

1 Tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

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Salad:

8 cups mixed salad greens

with romaine lettuce

2 cups seedless red grapes,

cut in half

1/2 cup candied walnut pieces

4 oz. Gorgonzola, crumbled

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Candied Walnuts Makes 1 cup

1 cup walnuts (about 3 1/2 ounces)

2 tablespoons honey

1 tablespoon sugar

1/2 teaspoon salt

*can add pinch of cayenne pepper

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Directions:

Whisk together all vinaigrette ingredients until sugar and salt dissolve; chill until serving time and up to 2 days.

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For salad, toss lettuce and grapes with enough vinaigrette to coat well. Divide among serving plates and top with toasted walnut and blue cheese.

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Preheat oven to 325 degrees. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on a parchment-lined baking sheet (silpat) (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Separate with a fork and cool completely on baking sheet. (Can be made 3 days ahead. Store in container.)

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NOTE: With cold greens you may use room temperature dressing.

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Tip: To cut several seedless grapes at one time, place in-between two plastic lids with a small outer edge or lip. Place bottom lid with lip up to hold the grapes. Place the top lid with edge down. Apply a slight pressure to hold grapes in place and cut between the two lids preferrably with a serrated knife.