Sometimes I forget that I can make dishes with goat cheese in them. Whenever I’m at a restaurant I tend to order something—anything—with goat cheese on it; it escapes me that I can buy that at the store(for a lot cheaper) and use it myself.
I’ve heard of roasting grapes before but frankly that’s more work then I’d like to put into a grape. Instead this salad utilizes a quick pan fry to turn the grapes from sweet to savory and bring out a unique flavor in them that pairs perfectly with salty olives and tangy goat cheese.
There should be enough liquid from the ingredients to “dress” the salad but if you want it a little wetter add a tablespoon of olive oil and a little bit of the briny olive juice. Use a marinated or herb goat cheese for some added flavor.
Warm Grape and Goat Cheese Salad
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients(Makes 1 serving):
- 1/2 cup grapes, halved and seeded
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed greens
- 1/4 cup kalamata olives, halved and pitted
- 1/4 cup crumbled goat cheese
Method:
- Heat the olive oil in a frying pan over medium heat.
- Lightly fry the grapes in the oil and season them as they cook until the skin peels and the grapes are hot.
- Remove the grapes from the burner and let them rest.
- In a large bowl, toss together the greens, olives, and goat cheese.
- Add in the grapes and continue tossing.
- Plate and serve immediately. Add some toasted walnuts or pine nuts for an extra crunch.
