Cooking Instructions
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Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Place the
Red Seedless Grapes (155 g)
on a baking sheet and drizzle with the
Extra-Virgin Olive Oil (5 mL)
. Add
Kosher Salt (1 pinch)
and a little
Freshly Ground Black Pepper (to taste)
and toss to coat. Roast for 15 minutes, tossing halfway through the cooking time, until the grapes have softened and the skins are lightly browned in spots. Let cool slightly.
Step 3
Meanwhile, make the dressing. Place the
Shallot (1)
,
Fresh Basil Leaves (6)
Garlic (1 clove)
,
Red Wine Vinegar (30 mL)
,
Extra-Virgin Olive Oil (30 mL)
,
Honey (4 g)
,
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
in a small food processor or blender and process until smooth.
Step 4
Place the
Boston Lettuce (220 g)
in a mixing bowl. Add the
Roasted Chicken (240 mL)
, roasted grapes, and
Celery (1 stalk)
, and toss gently to combine. Dive the mixture between to large plates or bowls. Top each salad with
Manchego Cheese (30 g)
and
Pistachios (20 g)
. Drizzle each salad generously with the desired amount of dressing.
