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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (5 ml) fresh thyme leaves
2 tsp (10 ml) 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 (5 ml) finely grated orange zest
1 / 2 tsp (2.5 ml) Dijon mustard
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 425°F (220°C). Toss grapes with 2 teaspoons (10 ml) 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 (1.25 ml) 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.

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.