Fresh California Grape Mosaic Salad:
(Scott Boswell recipe. Found recipe here)
1 1/4 cups small spinach leaves or other fresh greens (rinsed and dried)
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
20 red California seedless grapes
20 green California seedless grapes
2 tablespoons toasted half walnuts, crumbled slightly*
Blue Cheese Vinaigrette:
(makes 3 cups)
8 ounces blue cheese
1/3 cup vegetable oil
1/2 cup red wine vinegar
1/4 cup sour cream
Salt and pepper to taste
Blend vinaigrette ingredients in a blender until smooth and form a loose paste.
Gently toss the spinach leaves in extra virgin olive oil, salt, and pepper.
For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole but, at his award-winning restaurant Stella!, Chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves or other fresh greens.
*To toast walnuts: Place walnuts on a baking sheet and toast for 4 minutes at 350 degrees F. Gently crumble walnuts after they have cooled.
Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for 7 seconds, then shock in ice water and peel gently.
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