Grape Harvesters Salad with Pesto Vinaigrette
This salad is adapted from a recipe in my Autumn cookbook and came about because of some stunning grapes I picked up from Cosecha Farm, whose stand is always one of the most visually tempting at our local farmers market. Deanna King, the owner, produces exquisite food. Getting to know the farmers at the market has been a privilege, and I’m filled with admiration for their incredible hard work and tenacity. If you have ever spent a day picking fruit, you know how backbreaking it can be.
This recipe is a thank you, Deanna, to you and your family for all your tender produce.
Grape Harvesters Salad with Pesto Vinaigrette
Ingredients
For the Pesto Vinaigrette
- 1 ½ tablespoons parsley pesto, or the pesto of your choice
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar, or champagne vinegar
- ¼ teaspoon coarse sea salt
For the Salad
- 1 ½ pounds mixed Baby Gem greens, Castelfranco chicory or Belfiore chicory
- 5 slices prosciutto, or thin smoked country ham, cut into thin strips
- 1 tablespoon tarragon, finely chopped
- 1 tablespoon chives, finely chopped
- 4 ounces goat cheese, sliced
- 4 ounces grapes, de-stemmed and halved if the grapes are large
Instructions
- Place all the vinaigrette ingredients in a small blender orfood processor and run until you have an emulsion. Pour thevinaigrette into a large salad bowl and place salad servers overthe vinaigrette.
- Place all the remaining ingredients in the bowl on top of thesalad servers. When ready to serve, toss well to combine.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
