Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/2 pounds seedless red grapes, stemmed |
4 teaspoons plus 3/4 cup extra-virgin olive oil |
4 shallots (about 4 ounces), peeled |
1/4 cup sherry wine vinegar |
2 tablespoons honey |
12 ounces arugula (about 16 cups), tough stems removed |
3 ripe pears, quartered, thinly sliced |
Directions:
1. Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
2. Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
3. With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
4. Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.
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