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Arugula Salad with Roasted Grapes and Blue Cheese

Arugula Salad with Grapes and Blue Cheese

2 lbs purple grapes, (about 1 large cluster) plucked off the stems
2 Tbsp olive oil
1/2 tsp salt
1 generous tablespoon fresh thyme or chopped fresh rosemary
1/3 – 1/2 lb blue cheese, crumbled
Two bags (8-10 ounces) arugula, or a large head of lettuce

Preheat oven to 375

Roasted Grapes

In a rimmed baking pan, cover grapes with olive oil, salt and herbs. Bake for 45 minutest to 1 hour, until grapes are soft and slightly shriveled. Let cool, and toss with arugula (or other salad greens) and crumbles of blue cheese. Lightly dress salad with olive oil.

Recipe time: 15 minutes for prep, 1 hour cooking
Servings: 4-6

  • Caramelized walnuts or pecans would also be really good in this salad. So would prosciutto.
  • Buy a wedge of blue cheese, rather than pre-crumbled blue cheese; it always tastes better.

Arugula Salad with Roasted Grapes and Blue Cheese recipe by J. Meier and The (modern) Busy Girls Cookbook


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