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Salads, Smoker | |
| For the Salad 12 split whole grapes 4 cups arugula 1/2 cup diced high quality bacon 1 cup marcona almonds 12 raspberries 1 ounce Point Reyes Blue Cheese 5 orange segments For the Mustard Vinaigrette 1/2 cup Dijon mustard 1/2 cup champagne vinegar 2 ounces cracked pepper 1 ounce kosher salt 1 ounce orange juice 1 ounce honey 1/2 cup Olive Oil * Juice of 1 lemon | |
| Smoke grapes for 20 minutes by placing them in a perforated pan over smoking wood chips covered with foil or in smoker outside. Set aside. Make the mustard vinaigrette by adding all ingredients to a bowl except the oil. Add the oil slowly while whisking, until emulsified. Refrigerate for one hour. Assemble four plates with arugula and top with almonds, grapes, bacon, raspberry, blue cheese, and orange segnemtns then drizzle with vinaigrette. Serve. | |
| Serves 4 | |
Unrated | |
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