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Pacific Northwest | July 25, 2004Pacific Northwest MagazineJuly 25, 2004seattletimes.com home
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CONTENTS
COVER STORY
PLANT LIFE
TASTE
ON FITNESS
NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Tender Greens with Roasted Grapes, Walnuts and Chevre

Serves 4 generously

The mixed salad greens could include arugula, frisee, escarole, watercress and any of the sweet lettuces carefully torn into bite-sized pieces. "Success of a green salad is 90 percent about the freshness and treatment of the greens," Sally McArthur says.

6 ounces (about 8 cups) mixed salad greens (see head note)
1/2 cup walnut pieces
1/2 pound table grapes, sliced in half diagonally
1 (6-ounce) log mild goat cheese or chevre, frozen and cut into 1/2-inch-thick slices
Walnut Oil Vinaigrette, recipe follows
Additional walnut oil for garnish

1. Carefully rinse the greens in a 70-degree water bath and gently drain. Lift the greens out of the tepid water and transfer them to another container full of cold tap water with some ice added. When the greens are chilled, lift them out of the ice-water bath and gently drain and spin them dry.

2. Toast the walnuts in a 350-degree oven until they are golden brown and smell toasted, about 5 minutes. Remove them from the oven and set them aside to cool.

3. Place grapes on a baking sheet lined with parchment paper and roast at 350 degrees until they are bubbling and bursting, about 10 minutes. Put the frozen chevre slices on the baking sheet and put the pan back in the oven just until the cheese slices melt, about 3 minutes.

4. Mound the salad on individual plates. Drizzle with the vinaigrette. Carefully arrange the warmed chevre and roasted grapes artistically over each salad. Garnish with the toasted walnuts and a final drizzle of walnut oil.

Walnut Oil Vinaigrette

Makes 4 servings

Toasted walnut oil is available at specialty shops or at www.chefshop.com.

3 tablespoons toasted walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons finely minced shallots
1/2 teaspoon Dijon mustard
1/2 teaspoon each sea salt and fresh cracked pepper

Whisk walnut and olive oils, the vinegar, shallots, mustard, salt and pepper together and use the vinaigrette to dress the salad with roasted grapes and chevre.

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