Seedless grapes and toasted pecan salad
To allow the flavors to develop and blend, after tossing the salad, cover the bowl and chill for half an hour. Give the salad a final toss before serving.
Ingredients
For the vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon or lime juice
- grated zest of 1/4 lemon or lime
- 1 pinch dried minced onion (available in the spice section of the grocery)
- 1 teaspoon honey
- 1 tiny pinch salt
- 1 pinch pepper
For the salad
- 4 to 6 cups seedless grapes
- 1 to 1 ½ cups toasted pecans
- 50 to 70 grams cheese (hard or semi-hard cheeses are recommended)
- 8 to 10 stalks scallions root ends cut off and discraded
Instructions
- Start by making the vinaigrette to allow the flavors to develop. Just place all the ingredients in a small jar with a screw-type cap, screw on the cap tightly and shake until the salt is fully dissolved.
- Cut the grapes into halves.
- Roughly chop the pecans.
- Shred the cheese (I used the large holes of a box grater).
- Finely slice the scallions.
- Place all the salad ingredients in a bowl and toss lightly.
- Drizzle in the vinaigrette and give a salad a few more tosses.