This month for the Secret Recipe Club I was assigned the blog Gastronomical Sovereignty. Kristy’s blog is full of fantastic recipes. I had a hard time deciding on which one to make this month. It’s been crazy hot here in Chicagoland this summer, so I decided on a salad (even though I had to turn on the oven to make it). The heat, plus being 7 months pregnant, means I tend to gravitate towards simpler recipes these days. I just don’t have the energy to cook how I would like to lately! That being said, I have bookmarked a few recipes to make when I have a bit more energy.
I wasn’t sure about the roasted grapes at first, but this salad was delicious! Easy enough for a weeknight dinner too, which is always a plus. Hope you enjoy!
Roasted Grape and Arugula Salad, adapted from Gastronomical Sovereignty
6 Medium Shallots
2 C Seedless Red Grapes
6 Tbsp Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
1 Tsp Dijon Mustard
1 Tbsp Fresh Thyme, finely chopped
2 cups Fresh Arugula
2-3 oz Pecorino Romano Cheese, shaved
Kosher Salt & Fresh Cracked Black Pepper
What to Do:
Pre-heat your oven to 375 degrees F & line an edged baking sheet with parchment paper.
Place the grapes on one half of prepared baking sheet adn the shallots on the other. Roast for 10 minutes, turn the grapes. Roast another 10 minutes, remove the grapes from the oven. If they’re VERY juicy, you may need to drain some of the juice off the pan but they should be fine. Return shallots to the oven to continue roasting for a further 10 minutes or until tender. Allow shallots to cool for about 10 minutes before handling.
Chuck the shallots into your food processor. Add oil, vinegar, mustard, and season with salt and pepper. Puree until smooth. Taste. Add more seasoning if necessary.
Pour dressing into a mason jar to keep and stir in thyme. The dressing will be good in the fridge for up to 1 week.
Toss arugula with enough of the dressing to coat. Top with the grapes and shaved cheese. Lightly sprinkle with salt and pepper and serve.