Grape Vinaigrette Food

GRAPE VINAIGRETTE

Steps:

• whisk together the first 5 elements.
• pour in olive oil and whisk.
• Then add the oregano and sumac and mix well.

BALSAMIC GRAPE AND WALNUT SALAD

Steps:

• In a medium serving bowl, combine the grapes, walnuts, onion, green onion, radishes and raisins. Toss with balsamic vinaigrette dressing just before serving.

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE

Steps:

• For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
• In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
• For the salad:
• In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
• Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE

Steps:

• Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
• Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

RED GRAPE VINAIGRETTE

Steps:

• I CANNOT REMEMBER RECIPE EXACTLY, I MAKE MY ADJUSTMENTS TO TASTE PLEASE FEEL FREE TO TWEAK.
• In blender or food processor, blend grapes until well broken down.
• Add cilantro and pulse until chopped and blended; if you use stems pulse longer, you want a fairly smooth consistency.
• Add lemon juice,honey and oil pulse until blended.
• add salt,pepper and cumin to taste.
• Everyone likes it a bit different.
• Note: this dressing must be refrigerated, so that is why i don't use an oil that will solidify, can use olive oil but you will have to remember to take out to warm up. Or for a healthy version reduce or leave oil out.