Salad: United States – Arugula, Roasted Grape, and Hazelnut Salad with Orange-Sherry Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 5 min

Total 40 min

Ingredients

5 oz / 140 g baby arugula
1 small head radicchio, cored and thinly sliced (about 2 cups / 480 ml)
1 small fennel bulb, cored and very thinly shaved, plus a few fronds for garnish
2 cups / 300 g red seedless grapes
1 tsp fresh thyme leaves
2 tsp olive oil (for roasting grapes)
1 / 2 cup / 60 g hazelnuts, toasted and roughly chopped
1 / 3 cup / 30 g Pecorino Romano or Manchego, shaved
2 tbsp / 30 ml extra-virgin olive oil (for vinaigrette)
1 tbsp / 15 ml sherry vinegar
1 tbsp / 15 ml fresh orange juice
1 tsp finely grated orange zest
1 / 2 tsp Dijon mustard
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Heat oven to 425°F (220°C). Toss grapes with 2 teaspoons olive oil, thyme, a pinch of salt, and pepper on a small baking sheet. Roast until blistered and slightly collapsed, 10–12 minutes. Let cool 5 minutes.
Toast hazelnuts in a dry skillet over medium heat until fragrant, 3–4 minutes, then roughly chop. (Alternatively, roast at 350°F/175°C for 6–8 minutes.)
Whisk together extra-virgin olive oil, sherry vinegar, orange juice, orange zest, Dijon, 1/4 teaspoon salt, and several grinds of pepper to make the vinaigrette.
In a large bowl, combine arugula, radicchio, and shaved fennel. Drizzle with about half the vinaigrette and toss gently to coat; season to taste.
Plate the greens and top with warm roasted grapes and hazelnuts. Add shaved cheese and fennel fronds. Spoon over more vinaigrette as desired and serve.