20 hours ago
Monday, October 12, 2015
This salad screams fall, and it's time for roasted grapes again.
Remember to use them on pound cake, yogurt, crostini w/ ricotta and anything else you feel like, here I used them on creamy burrata cheese.
Here's how to roast grapes for this recipe:
Use red or black seedless grapes.
Here I roasted them whole, but if they are super big, then slice them in half.
Lay them on a baking sheet along w/ a sliced red onion and drizzle w/ olive oil and some kosher salt.
A splash or two of balsamic vinegar, and place them in a 425F oven.
Roast them for 15-20 minutes until they are bursting. Set aside.
Cook the farro (an Italian hulled wheat, like spelt) for about 15-20 minutes, you want the consistency to be "toothy" with a slight bite. Cool and add to a bowl with some of the roasted grapes.
Place a big ball of burrata in the center of the farro and grapes.
Place arugula leaves all around and sprinkle w/ chopped Marcona almonds.
Make a dressing of 2 tbsp of balsamic or fig vinegar w/ 2 tbsp olive oil.
Season w/ sea salt, pepper and fresh chopped rosemary.
Pour dressing over the salad and serve at room temperature.