Ingredients
- 6 medium shallots, unpeeled
- 2 cups seedless red grapes
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme
- 3 bunches arugula or watercress, heavy stems removed (3/4 pound)
- 2 ounces pecorino cheese, thinly sliced
Description
Roasted Grapes And A Homemade Shallot Vinaigrette Turn A Simple Salad Into A Spectacular Side Dish Or First Course.
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