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Recipes

Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette

Photography by Molly Stevens

Recipe information

  • Yield

    Makes 12 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper. 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.

    Step 3

    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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