Arugula Salad

Arugula Salad

Ingredients

1 1/2 lb Seedless Red Grapes
4 tsp plus 1/2 cup Olive Oil
4 Shallots peeled
1/4 c Sherry Wine Vinegar
2 tbsp Honey
12 oz Arugula
3 Ripe Pears

Preheat oven to 250.  Line a baking sheet with a silmat.  Toss grapes with 3 tsp of the Olive Oil and arrange on baking sheet in a single layer.

Take peeled shallots and toss together with 1 tsp Olive Oil.  Wrap them in foil and seal and place in a baking dish.

Put both grapes and shallots into oven and roasted for 1 1/2 hrs.  Remove shallots which should be tender at this point, and continue roasting grapes for another hour.  Cool.  Cover separately and chill.  Can be prepared up to 2 days in advance.  Bring to room temperature before using.

Shallot Dressing

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

With blender running, gradually drizzle remaining 1/2 cup Olive Oil till well blended.  Can be made one day ahead.  Cover, chill and bring to room temperature before serving.

Salad

Sautée peeled and diced pears in a skillet with hot butter and a bit of sugar.  Sautée till just slightly tender.  Remove and cool till ready to serve.

Toss arugula with Shallot dressing to coat.  Top with sautéed pears and grapes.  Additional accompaniments such as crisp bacon, candied pecans and blue cheese highly recommended.