Lionheart Wines
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Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette

Serves 12


  • 1 ½ pounds seedless red grapes, stemmed
  • 4 teaspoons plus ¾ cup extra –virgin olive oil
  • 4 shallots (about 4 ounces), peeled
  • ¼ cup Sherry wine vinegar
  • 2 tablespoons honey
  • 12 ounces argula (about 16 cups), tough stems removed
  • 3 ripe pears, quartered, thinly sliced 


  • Preheat oven to 250”F
  • Line rimmed baking sheet with parchment.  Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat.   Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil.  Enclose in foil; place in small baking disk.
  • Bake until shallots are very soft, about 1/12 hours, and grapes are shriveled and lightly caramelized, about 2 ½ hours.
  • Cool. Note: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
  • Combine shallots and accumulated juices, vinegar, and honey in blender and puree.  Season with salt and pepper.  With blender running, gradually blend in remaining ¾ cup oil (Note: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
  • Toss arugula in large bowl with enough dressing to coat.
  • Divide among plates.  Top with pears and grapes.  Sprinkle with cracked pepper and server.

Bon Appetit, November 2006
Pg. 124

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