Winter Greens with Roasted Grapes and Danish Blue Cheese

Winter salads are a staple in my house. I love the sharp and slightly bitter flavors that heartier greens like kale and Belgian endive offer. This salad is rounded out with lighter flavors from crisp green apple slices, warm roasted grapes, toasted hazelnuts, and the real showstopper, Danish blue cheese, with a nutty flavor and beautiful blue-veined streaking. If imported Danish blue cheese isn’t available near you, seek out an Italian Gorgonzola for similar qualities.

Winter Greens with Roasted Grapes and Danish Blue Cheese

Serves | 4 to 6 |

Dressing

  • ¼ cup olive oil
  • ¹⁄₈ cup sherry vinegar
  • 1 Tbsp yogurt
  • 2 Tbsp honey
  • salt and freshly ground black pepper, to taste

Salad

  • 1 cup red seedless grapes, rinsed
  • 1 Tbsp olive oil
  • salt and freshly ground black pepper, to taste
  • ½ head napa cabbage, thinly sliced
  • 2 heads Belgian endive, cleaned, halved and quartered
  • 1 Granny Smith apple, quartered, cored and thinly sliced
  • ½ cup crumbled blue cheese
  • ½ cup roughly chopped hazelnuts, toasted

| Preparation – Dressing

In a small bowl, whisk together all ingredients and season with salt and pepper to taste. Set aside.

| Preparation – Salad | In a small bowl, toss grapes with oil and season with salt and pepper to taste. In a small skillet over medium-high heat, add grapes and cook for 3 to 5 minutes or until blistered and slightly caramelized. Set aside to cool slightly.

In a large serving bowl, add remaining ingredients and season with salt and pepper to taste. Add blistered grapes and toss with dressing. Serve immediately.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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