Local, seasonal grapes were on sale at the store the other day, and I could not help but buy a bursting bagful of some very alluring black specimens. Besides nibbling them straight from the woody stems hedonist-style, which is my preferred method of dispatching grapes, I decided to showcase some of the juicy glaucous orbs by nestling them in a bed of green. A simple balsamic and oil emulsion, some shaved Manchego, and a smattering of toasted hazelnuts completed the scene to make a very tasty and exceedingly simple meal, pleasing to both the eye and mouth. A great late-August-grape-harvest salad!
Mixed Greens with Black Grapes, Hazelnuts & Manchego
Makes 1 serving
*1 teaspoon very good quality balsamic vinegar
*1 tablespoon of your finest EVOO
*Pinches of sea salt and fresh cracked pepper, to taste
*3 handfuls mixed greens ( I used a spring lettuce mix and some watercress)
*Decent-size sprig's worth of black grapes, some halved
*Shaved Manchego cheese
*1 tablespoon crushed hazelnuts, lightly toasted
Emulsify the oil and vinegar with salt and pepper to taste, drizzle over the greens and toss. Arrange the grapes, cheese shavings and nuts as it suits you.