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Prep 35min
Total1hr30min
Servings8
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Ingredients
4
cups red grapes
1/2
cup honey
1/4
cup sherry vinegar
1/2
cup olive oil
1/2
teaspoon salt
4
cups packed arugula (5-oz package)
2
firm-ripe pears
6
oz chèvre (goat) cheese, crumbled (1 1/2 cups)
1
cup dried cherries
1/2
cup peeled toasted hazelnuts
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Steps
1
Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, toss grapes and honey. Arrange on cookie sheet. Roast 20 to 30 minutes, stirring once, until grapes burst and begin to caramelize.
2
Meanwhile, in large bowl, beat sherry vinegar, olive oil and salt with whisk. Set aside.
3
Add grapes and any syrup remaining on cookie sheet to vinegar mixture; stir. Cool completely.
4
Layer as follows. Using slotted spoon, carefully transfer grapes to 3-quart trifle dish or bowl. Place arugula on top of grapes, mounding in center.
5
Core and thinly slice pears; add them to vinegar mixture, and toss to coat. Using slotted spoon, transfer pears to bowl, spreading them evenly on top of arugula. Discard any remaining liquid. Place chèvre evenly on top of pears; scatter cherries and hazelnuts on top.
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To peel hazelnuts, toast them on cookie sheet in 400°F oven 5 to 10 minutes or until fragrant. While still warm, transfer them to kitchen towel, and rub them with towel until skins peel off.
Experiment with other types of dried fruit and nuts. Cranberries and almonds make a lovely substitution in this salad.
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