Sweet pears and tangy goat cheese are a match made in heaven. Then add peppery arugula, licorice-y fennel and nutty pecans, and you have a flavorfully balanced salad in itself. This salad brings all those classic flavors together, but with an unexpected twist: goat cheese-wrapped grapes.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup red and green seedless grapes
- 8 ounces goat cheese, at room temperature
- 2 tablespoons Dijon mustard
- 2 tablespoon white balsamic vinegar
- 1/3 cup olive oil, plus more for drizzling
- 1/2 clove garlic, grated
- Kosher salt and freshly ground black pepper
- 8 ounces baby arugula
- 1/2 pear, cored and thinly sliced
- 1 bulb fennel, thinly sliced, plus fennel fronds, for serving
- 1/4 cup toasted pecans, roughly chopped
Instructions
- Roll the grapes in the goat cheese (1 to 2 teaspoons per grape, depending on their size). Place on a plate or small rimmed baking sheet and place in the freezer until ready to use, 10 to 15 minutes. (They are easier to slice cleanly when the goat cheese is firm.)
- Whisk the Dijon mustard and vinegar together in a large bowl until combined. While continually whisking, slowly drizzle in the olive oil. Keep whisking until the vinaigrette is smooth and emulsified. Add the garlic, then season with 1/2 teaspoon salt and several grinds of black pepper.
- When ready to serve, remove the grapes from the freezer and cut them in half crosswise.
- Add the baby arugula, sliced pears and sliced fennel to the bowl and toss until evenly dressed in the vinaigrette. Taste and adjust the seasoning. Transfer to a serving bowl, then top with the fennel fronds, a drizzle of olive oil, the pecans and the goat cheese wrapped grapes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 294 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 17 mg |
| Sodium | 442 mg |
| Serving Size | 1 of 6 servings |
| Calories | 294 |
| Total Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 17 mg |
| Sodium | 442 mg |
Reviews
Loved the salad! The dressing lacked in a few areas; i.e., it needs more garlic and a little bit more salt. I know it’s a matter of taste and very easily corrected. Great job, I am really enjoying Franco’s show and recipes.
Super delicious. Takes a little time to prep but very well worth it. Vey impressive to guests. I would use a little less vinegar, 1/2 of what was called for. JTL
I made this salad tonight, I used candied pecans that added a nice treat. I served it along with the Lemon Chicken and Mushroom Risotto. Absolutely delicious! Easy to follow with resultant of great dressings and mouth watering sauces. You need to have a contest for cooking class with Franco! Our neighborhood ladies are doing watch parties
Delicious