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Posted: 12:00 a.m. Tuesday, Dec. 4, 2012
Kale Salad with Apple, Walnuts, and Roasted Grape Vinaigrette
½ lb. red seedless grapes
2 Tbsp. honey
¼ cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly cracked black pepper
2 Tbsp. apple cider vinegar
Squeeze of fresh lemon juice
2 golden delicious apples
1 cup walnut halves
4 cups lightly packed mixed winter green leaves (such as green and purple kale, beet greens, and chard)
½ cup crumbled mild blue cheese
To make the vinaigrette, preheat the oven to 450 degrees. Cut the grapes into small clusters, reserving a handful of loose grapes. In a large cast-iron pan, combine the grape clusters, honey and a drizzle of olive oil. Season with salt. Toss to coat evenly, then roast in the oven for 10 to 12 minutes, until the grape skins are slightly blistered.
Remove from the oven and carefully transfer the roasted grape clusters to a plate and set aside. Allow the pan to cool slightly, then add the cider vinegar, lemon juice and ¼ cup olive oil. Season with a little pepper, then add the reserved raw grapes to the pan. Use a whisk to crush the grapes and mix the liquid into a vinaigrette.
Core the apples and slice them horizontally into ¼-inch-thick slices. Arrange them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Arrange the walnuts in a single layer on a small roasting tray. Roast the apples and walnuts for 15 to 17 minutes, until the apples are slightly puffy and the walnuts are deeply colored. Remove, and season the walnuts with salt while still hot.
While the apples and walnuts are roasting, wash the greens, then remove any tough stems so you have only the tender leaves. Tear into bite-size pieces, if needed.
To serve, set the apple slices on a large platter and top with small clusters of roasted grapes. Scatter with the greens. Crumble the blue cheese and walnuts over the top. Drizzle with the roasted grape vinaigrette, and serve. Serves 4.
— From “Tyler Florence Fresh” by Tyler Florence (Clarkson Potter, $35)
Correction: An earlier version of this story incorrectly stated that Humboldt Fog was a blue cheese.