Have you tasted Moondrop grapes? They are so delicious and sweet! These elongated black grapes are seedless and crunchy! And they are only available for a short time at the beginning of fall. So if you find them, scoop them up!
I thought they were so spectacular looking that I decided to put them front and center in a salad!
Here, I’ve roasted them with savory gorgonzola, tangy shallots, salty pecans, fragrant thyme and just a drizzle of olive oil and maple syrup. Set them atop your favorite mixed greens simply dressed in balsamic vinaigrette. I just love the amazing combination of flavors and textures.
These Moondrop grapes are pretty special. I found them at my local Wegmans. You can read more about them or find locations near you by visiting their site The Grapery. This salad couldn’t be any easier. Grab a bunch of Moondrops, your favorite mixed greens and whip up a simple balsamic vinaigrette.
Just mash up the ingredients in a bowl. Cut the grapes into individual clusters, but keep them on the vine. And stuff the cheese mixture all around the grapes. Drizzle with a little mix of olive oil and maple syrup and roast!
Place your balsamic dressed greens on a plate. And place a cluster of grapes front and center. Simple and elegant! And delicious!
The roasted grapes are so sweet. And the cheese concoction is so tangy and nutty. Each forkful is a different flavor explosion!
The roasted grapes alone are a great little appetizer or addition to your cheese board. And you could certainly put all of these ingredients, unroasted, into the salad. But once you taste these warm, sweet, cheesy grapes, you’ll be hooked! A great idea for your upcoming holiday parties, too.
- FOR THE SALAD:
- 1 bag of Moondrop grapes
- 6 cups of mixed greens
- 4 ounces of gorgonzola cheese, at room temperature
- 2 Tablespoons of minced shallots
- 2 Tablespoons of chopped pecans
- 1 Tablespoon of fresh thyme
- 3 Tablespoons of olive oil
- 3 Tablespoons of pure maple syrup
- FOR THE DRESSING:
- 3 Tablespoons of balsamic vinegar
- 1 Tablespoon of Dijon mustard
- 1 clove of garlic, minced
- ½ cup of extra virgin olive oil
- salt & pepper to taste
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Cut the grapes into 6 clusters, leaving the stems intact.
- In a small bowl whisk together the olive oil and maple syrup.
- In another bowl, mash the blue cheese, shallots, pecans and thyme together.
- Divide the cheese mixture into 6 equal portions and stuff the cheese in, around and under the grapes.
- Drizzle each grape cluster with with a Tablespoon of the maple oil mix..
- Roast until the cheese begins to bubble and the grapes begin to wrinkle, about 5-7 minutes.
- Allow the grapes to cool.
- Whisk the dressing ingredients together, taste & season with salt & pepper to your liking.
- Place about a cup of greens on each plate.
- Drizzle with balsamic dressing.
- Use a spatula to lift the grape clusters from the pan onto your plate of greens.
- Serve with extra dressing on the side.