ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
- Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
- Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.
QUICK PICKLED GRAPES
Categories Condiment/Spread
Number Of Ingredients 5
Steps:
- Wash grapes and divide among 3 pint size canning jars. Bring sugar, vinegar, cinnamon, and onion to boil in sm saucepan--simmer 5 min and pour syrup over grapes. Add cinnamon stick to @ jar, cover, seal and refrig at least 8 hours. Serve w/ grilled chix or pork.
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