Waldorf salad with roasted grapes

Name: Waldorf salad with roasted grapes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g seedless grapes (e.g. green and blue); 2 TABLESPOONS Olive oil; 2 Branch/s Rosemary; 100 g Walnut kernels; 1 Baguette; 1 Lemon; 1 TEASPOON medium hot mustard; 2 TABLESPOONS White wine vinegar; Four tablespoons, go. Whole milk yoghurt; 1 collar Chives; 2 Mini roman salads; 2 Chicory (e.g. red); 2 rod/s Celery; 1/2 bunch Tarragon; 75 g Roquefort; 7-10 Tbsp Olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Here the classic comes in a refreshingly light version. The roasted grapes from the oven are a dream - such a delicious salad can be a frequent occurrence!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g seedless grapes (e.g. green and blue)
2 TABLESPOONS Olive oil
2 Branch/s Rosemary
100 g Walnut kernels
1 Baguette
1 Lemon
1 TEASPOON medium hot mustard
2 TABLESPOONS White wine vinegar
Four tablespoons, go. Whole milk yoghurt
1 collar Chives
2 Mini roman salads
2 Chicory (e.g. red)
2 rod/s Celery
1/2 bunch Tarragon
75 g Roquefort
7-10 Tbsp Olive oil

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Wash and pluck the grapes and sprinkle them with oil in an ovenproof dish. Wash the rosemary, pluck the needles and sprinkle over them. Roast in the oven for approx. 35 minutes until the grapes are browned and wrinkled. Coarsely chop the nuts, roast them on the grapes for the last 5 minutes. At the same time bake the baguette in the oven.
2
Squeeze lemon for the dressing. Mix the juice in a salad bowl with mustard, vinegar and yoghurt. Wash and chop the chives, stir into the dressing. Wash the salad, spin dry and pluck into the dressing. Clean and wash the chicory. Cut base into strips, separate leaves. Clean and wash the celery, cut into fine slices and add to the dressing. Wash tarragon, pluck in.
3
Allow the grapes to cool briefly and pour over the salad together with the nuts and juice. Mix carefully, crumble the cheese over it and drizzle some virgin olive oil over it. Serve with baguette.