Hubby & I were privileged to be guests at the Houston Grand Opera Ball this season. One of the delicious dinner items that spectacular evening was a refreshing grape salad. While picking out the key elements in the salad was easy, recreating the dressing posed more of a challenge. When the bottle dressing I intended to incorporate was not on the shelf at the market, I consulted with my foodie step-son and tested and tasted to develop my own fresh citrusy dressing. Here is my creation:
In a salad bowl, whisk together:
1/2 lemon, juiced (approx 1 Tbs fresh lemon juice);
1 Tbs red wine vinegar;
2 Tbs lemon infused olive oil;
1 Tbs classic Dijon mustard;
1 tsp local honey;
1/8 tsp kosher salt;
Freshly ground black pepper.
Whisk, whisk, whisk to make the dressing creamy.
Add and toss:
3-4 cups seedless grapes, rinsed and sliced lengthwise (I prefer a combo of red and green grapes);
2 oz feta cheese, crumbled (approx 1/4 cup);
1/4 cup walnuts, chopped.
Toss, chill, serve. Brava!
Note: I don’t buy especially fancy olive oil, but I received a specialty product as a gift so want to find good uses for it. If you don’t have lemon infused olive oil, quality virgin olive oil will be just fine for this salad dressing. Also, if you prefer a stronger lemon flavor, add lemon zest when you juice the lemon.