I’ve been buying fresh grapes from the farmers market for weeks and eating them by the handful. While they are quite satisfying fresh, I started thinking about how I could incorporate them into other dishes. Grapes are versatile for cooking and add a natural sweetness that complements many fall ingredients.
I decided to experiment with roasting the grapes. I brushed them with a little olive oil and plopped them in the oven for about an hour. To my delight, the end product came out with a texture and sweetness somewhere between a grape and a raisin. I then blended the roasted grapes and passed them through a fine sieve to get a sweet and aromatic reduction — the base for the roasted grape vinaigrette. I searched my fridge for salad ingredients and came up with a Spanish-style combination of red romaine, roasted red pepper, Manchego cheese, pumpkin seeds, and green olives. I think this would also be good on other fall salads such as the Kale-quinoa salad with roasted butternut squash. Be creative and enjoy this dressing with your favorite fall salads!
Servings: Enough dressing for 3 to 4 side salads