Ingredients

The following ingredients have 3 Servings
  • 3/4 lb. red seedless grapes
  • 1 1/2 tsp. olive oil
  • 5 ounces mixed baby greens (I used baby kale and spring mix)
  • 1 ripe Bartlett pear (cored and thinly sliced)
  • 1/4 cup crumbled blue cheese
  • 1/2 cup plus 1 1/2 tsp. olive oil (divided)
  • 1 large shallot (peeled and finely chopped (1/4 cup))
  • 1/4 cup maple syrup
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. apple cider vinegar
  • 2 tsp. granulated sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

Instruction

  • Preheat oven to 250 degrees.
  • Line a baking sheet with parchment paper. Please grapes on prepared pan and drizzle with 1 1/2 tsp. olive oil. Toss to coat.
  • Bake for 2 1/2 hours until grapes are slightly shriveled.
  • While grapes are cooking make the dressing.
  • In a small skillet heat 1 1/2 tsp. olive oil over medium low heat. Add shallots and saute for 5-7 minutes until soft.
  • In a small bowl or jar combine 1/2 cup olive oil, maple syrup, mayonnaise, vinegar, sugar, salt and pepper. Add shallots and whisk together or shake until well blended.
  • Place greens on each plate. Top with some roasted grapes and sliced pears.
  • Drizzle with dressing and sprinkle with some crumbled blue cheese.